Chestnut Pumpkin Soup Recipe

Prep: 10 minutes · Cook: 25 minutes · Serves: 4–6

Ingredients

• 600 g pumpkin (diced)

• 8–10 boiled or roasted chestnuts

• 1 onion

• 2 cloves garlic

• 1 carrot (optional)

• 2 tbsp olive oil or butter

• 1 liter vegetable broth / chicken broth

• ½ tea glass of cream (optional)

• Salt, black pepper

• 1 tsp grated nutmeg

• 1 tsp turmeric

• For topping: pumpkin seeds, chestnut pieces, cream, fresh thyme

Instructions

1. Prepare the Aromatic Base

Heat the olive oil in the LAVA cast iron pot.
Add the diced onion and sauté until lightly caramelized.
Add the garlic and sauté for 1 more minute.

2. Add the Pumpkin and Vegetables

Add the pumpkin and carrot to the pot and sauté for 5–6 minutes.
The high heat retention of the cast iron pot allows the edges of the pumpkin to brown slightly, giving the soup a deeper, richer flavor.

3. Add the Chestnuts

Roughly chop the chestnuts and add them to the vegetables.
This step defines the main flavor character of the soup.

4. Add the Broth

Pour in the vegetable or chicken broth.
Cover the pot and cook for 20–25 minutes, until all the vegetables are soft.

5. Blend Until Smooth

Blend the soup until completely smooth.
Adjust the consistency by adding more water if needed.
Stir in nutmeg, turmeric, salt, and black pepper.
You may add some cream for a silkier texture.

6. Serve

After ladling the soup into bowls, you may top it with:

• A drizzle of cream

• Chestnut pieces

• Toasted pumpkin seeds

• Fresh thyme for a festive touch

LAVA cast iron pots bring out the natural flavors of vegetables thanks to their excellent heat retention and even heat distribution, resulting in a soup that is richer, creamier, and more aromatic.