/ Pumpkin soup with chestnuts

Pumpkin soup with chestnuts

  • Butter - 4 items. Spoons
  • Medium bulbs, coarsely chopped - 2 pieces
  • Chicken or vegetable broth - 8 Cups
  • Fried pumpkin pulp, cut into cubes - 1.8 Kilogram
  • Large potatoes, peeled and cut into cubes - 6 pieces
  • Whole peeled chestnuts - 450 Grams
  • Salt and ground pepper - 1 piece
  • Fatty cream - 2 items. Spoons
  • Fried pumpkin seeds, for garnish (optional) - 1 Piece

Melt butter in a large saucepan on mediumFire. Add the onions, fry, stirring, until the onions become transparent, about 5 minutes. Add broth, pumpkin, potatoes and chestnuts, cook over medium heat until the vegetables are soft, about 45 minutes. Allow to cool slightly. Beat the soup in a food processor until a homogeneous mass is obtained. If the soup is too thick, add more broth. Season with salt and pepper. Immediately before serving, add cream and serve soup with pumpkin seeds, if necessary.

Servings: 8-10

Pay attention to: