As the temperate drops, it’s the perfect time to start making soups on the stove.
With fresh, seasonal pumpkins and roasted chestnuts blended together to form a delicious purée, this pumpkin soup recipe is guaranteed to warm you from within.
- 500 g pumpkin
- A few sprigs thyme
- to taste extra virgin olive oil
- to taste salt and pepper
- 1 clove garlic
- 200 g chestnuts
- 100 g crispy bacon
Let’s begin with putting the clean, seedless and peeled pumpkin in a large pot, along with peeled chestnuts, garlic clove, a pinch of salt, half of the exfoliated thyme, two tablespoons of extra virgin olive oil and approximately one liter of water.
Next, let’s turn on the stove, put the pot on it and cook over medium heat until the pumpkin comes apart and the chestnuts are soft.
At this point, purée with an hand-held blender, adding a dash of raw extra virgin olive oil, fresh thyme and pepper and serve in dishes topped with crispy bacon.
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