Healthy, satisfying, and perfect for chillier weather, this wonderfully complex soup, will nurture you inside and out. The high concentration of vitamin C and antioxidant compounds in chestnuts make them an ideal addition to this immune boosting recipe.
- Serves: 4-6
- 2 tablespoons coconut oil
- 1 ½ cup roasted chestnuts
- 1 medium pumpkin or 2 cups pumpkin puree
- 1 small red onion, chopped
- 1 carrot, peeled, chopped
- 2 cloves garlic, minced
- 2 cups vegetable broth p (xxx)
- 2 cups coconut milk
- 1/4 tsp each sea salt, black pepper, cinnamon, nutmeg
- cashew cream, for serving p(xxx)
Preheat oven to 375 degrees F and line a baking sheet with parchment paper. Cut the pumpkin in half and remove the seeds and strings. Brush the flesh with oil and season with sea salt and black pepper and place face down on the baking sheet. Roast in the oven for 45-50 minutes, until the skin begins to brown and the flesh is tender. Remove from the oven and let cool for 10 minutes, then peel away skin and set pumpkin aside.
Warm the oil in a large saucepan over medium heat. Add the onion, carrot and garlic and cook for 5 minutes, stirring frequently. Add the broth, pumpkin, and chestnuts and bring to a boil. Reduce the heat to medium-low, add the coconut milk and spices and simmer for 20 minutes.
Transfer soup mixture to a blender and puree the soup until smooth.
Taste and adjust seasonings as needed. To serve, pour the soup into serving bowls and swirl cashew cream on top.
Store in an airtight glass container in the refrigerator for up to 3 days.
Although fresh is always best, to save time, you can use 2 15 ounce cans of organic pumpkin instead of roasting.