the very good and super fast autumn soup for a light and delicious dinner

The autumn soup par excellence: cream of pumpkin and chestnuts! Warm, tasty and creamy, this velvety with a pleasant and delicate taste is liked by everyone, both hot and lukewarm. Perfect to serve in a rustic dinner: guests will appreciate its goodness and lightness; in fact it is a vegetarian dish, light and healthy, without cream and with only 2 tablespoons of olive oil. It is prepared with a very easy procedure, within everyone’s reach and with guaranteed results: it is blended with the blender directly in the saucepan!

Cream of pumpkin and chestnuts, Ingredients for 4 servings

  • 500 g of pumpkin
  • 2 small potatoes
  • half onion
  • a small carrot
  • a piece of celery stalk
  • 15 chestnuts (about 150 g)
  • half a liter of water
  • a sprig of rosemary
  • extravirgin olive oil
  • nutmeg
  • salt and pepper


Cut the chestnuts with a knife and cook them for about 30 minutes in boiling salted water: they must be cooked, but not crushed; cool them under running water, peel them, remove the skin, and set them aside. You can also prepare them well in advance, using already boiled chestnuts or advanced roasted chestnuts. Clean the pumpkin, peel the potatoes, and cut them into cubes.

In a saucepan, prepare a sauté with chopped onion, celery and carrot and a drizzle of oil; then add the pumpkin, potatoes and rosemary branch, and mix for two minutes to make them flavor. Cover flush with the water, and cook with the lid on, over medium heat for at least 20 minutes, until they are softened by stabbing them with a fork: if necessary, add more water.

Add the chopped chestnuts (keeping some aside for decoration), and cook for another 5 minutes; season with salt and pepper, and season with nutmeg. Remove the sprig of rosemary and chop everything directly in a saucepan with an immersion blender, with the heat off, until a smooth and homogeneous cream is formed: the pumpkin and chestnut cream is ready! Serve garnishing the dish with the chestnuts kept aside, a sprig of rosemary and a drizzle of oil and, if you like, some cubes of fried bread.


Adjust the consistency of the cream as you like: keep it a little longer on the heat to make it thicken, or add a few tablespoons of water to dilute it.
You can add some flavorings to the cream, such as chilli or paprika, sweet or spicy, some herbs, mushrooms, or crispy bacon!
Or complete each dish with a sprinkling of grated Parmesan cheese or a spoonful of plain yogurt.



recipes from the blog Chaos & Cuisine