What a wonderful blending of flavors this soup offers. Mildly spice and pleasantly sweet with a hint chestnuts.

Pumpkin and Chestnut Soup

Serving Size: 4


  • 1 leek (white and light green parts only (or 1 med. onion)
  • 2 tablespoons oil
  • 1 med. red kuri pumpkin or 2 butternut squash, de-seeded and cut into large chunks
  • 1-2 cup chestnuts, roasted or boiled, peeled
  • water to just cover the pumpkin
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg, freshly ground
  • 1/2 teaspoon cardamom, ground
  • 2 dashes cayenne pepper (or to taste)
  • 1 teaspoon ginger, ground or 1-inch fresh, grated
  • 1 lime or lemon, juiced
  • 1 tablespoon sage leaves
  • 1 teaspoon salt
  • 2 tablespoons maple syrup

for the Balsamic pears:

  • 2 pears, peeled and cut into large chunks
  • 1 tablespoon oil
  • 2-3 tablespoons balsamic vinegar


to make the soup:

  1. Heat the oil in a large pot.
  2. Add the sliced leek or onion and saute until glassy.
  3. Add the pumpkin or butternut squash pieces.
  4. Chop the roasted peeled chestnuts into large chunks and add to the pumpkin.
  5. Add enough water to cover the pumpkin and chestnuts.
  6. Add the salt, cinnamon, ginger, nutmeg, cardamom,sage leaves and cayenne.
  7. Bring to a boil and cook until the pumpkin is soft.
  8. When the pumpkin is soft, puree the soup using an immersion blender.
  9. Add the maple syrup and lime juice and season to taste with any additional seasoning s you find needed.
  10. It may be bit on the thick side, if you wish it to be thinner, add more water.

to prepare the pears:

  1. Heat the oil in a small frying pan.
  2. Peel and and cut the pears and add to the hot oil.
  3. Lightly saute the pears, drizzling the balsamic vinegar over the top of the pears.

Serve the soup with pear pieces in the middle.


We found this delicious recipe at thedailygreen and slightly adapted so that it was easier to make.