Pumpkin Chestnut Cream Soup
Ingredients
Pumpkin 300g / Chestnuts 200g / Carrots 150g
Milk 200g / Butter 20g
Seasoning
Black Pepper 3g / Coconut Cream as needed / Nuts Crumbles as needed
▼ 1. Prepare ingredients: Peel the pumpkin, remove the pulp and seeds, and cut into chunks.
Cut the carrots into evenly sized dicing pieces.
▼ 2. Cook Pumpkin Soup: Heat a skillet over medium heat and add a piece of butter
Add the pumpkin chunks, carrot chunks, and chestnut kernels, stir-fry until fragrant
Add a pinch of freshly ground black pepper, stir-fry until fragrant
>>Adding black pepper can add a touch of spiciness, making the soup less greasy
Cook until the pumpkin pieces are slightly golden brown, then pour in water to cover all ingredients. Cover and simmer over medium heat until all ingredients are softened
Add milk and bring to a gentle boil, then remove from heat
▼ 3. Blend Soup: Pour the entire pot of soup into a blender and blend into a smooth puree
>>If you don't have a blender, you can cook the vegetable pieces until soft and then strain them through a sieve into a smooth soup
▼ 4. Serve: Drizzle coconut cream or heavy cream on top of the soup and sprinkle with nuts crumbles
Unlike the traditional, heavy cream and greasy Western-style soup, this pumpkin and chestnut soup doesn't need extra cream or flour roux
Only use a pinch of freshly ground black pepper to season, the rich vegetable flavor with a hint of spiciness, not greasy, but rather more appetizing
Serve with toasted bread slices or simply enjoy a bowl of it. It's the most comforting and nutritious existence in this cold and special winter.
