• Home
  • New years eve
  • Pumpkin & Chestnut Soup with Chestnut & Chive Butter-New years eve Starter.
1 0
Pumpkin & Chestnut Soup with Chestnut & Chive Butter-New years eve Starter.

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
900 g (2 lb) (roughly chopped) Pumpkin flesh (prepared weight)
1 Large (roughly chopped) Spanish Onion
4 (peeled) Fat garlic cloves
200 g pack Cooked and peeled Chestnuts, such as merchant gourmet.
1.4 litres (2 1/2 pint) Hot vegetable stock (made with marigold powder)
1 Large Zest & juice of large Orange
50 g (2 oz) (softened) Butter
1 tsp Red chilli, deseeded and finely chopped
1 tsp (plus extra for garnish) Finely chopped fresh chives

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Pumpkin & Chestnut Soup with Chestnut & Chive Butter-New years eve Starter.

Here is a brilliantly amazing recipe which you and your family will enjoy on new years eve.

  • Serves 8
  • Medium

Ingredients

Directions

Share

On this wintery cold new years night; a pumpkin and chestnut soup with chive butter is therefore just what you need.

(Visited 54 times, 1 visits today)

Steps

1
Done

The oven should be preheated to mark 2 150 C. In a large pan (ovenproof) put in the pumpkin, the garlic and the onions with all but the 25 g (1 oz) of chestnuts. Then into the pan pour the hot stock in. Then cover it and bring it to a boil; cooking it in the oven for 2 1/2 hours until all the vegetables are tender & melting. After cooking the vegetables into the oven then them cool.

2
Done

After the vegetables are done, puree it into a soup, adding orange juice to adjust the seasoning to the taste you might fancy.

3
Done

In a pan then dry frying the reserved chestnuts until they are brown. Cool them off. Finely chopping the chestnuts, then in a bowl with butter, chilli, the orange zest and the chopped chives mixing them all together. Cover and chill it until it is solid.

4
Done

After the butter is made, reheat the soup. Divide the soup amongst eight bowls and serve it topped with a chunk of the chestnut butter and some extra chives to taste.

5
Done

You can freeze ahead.

You can make the soup till the 3rd step up to a month before. In an airtight container freeze the soup. In a piece of clingfilm tightly wrap the butter and then freeze it for later. When you want to use, overnight thaw the soup and butter in the fridge. And then complete the recipe by putting the soup in a pan, warming it and then serving it.

Tania Munir

An aspiring marketer; New to the world of digital marketing. A marketing enthusiast, always looking for newer ways to learn.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
previous
Christmas cookies.
next
Fennel & Lemon rack of Pork-New years eve dinner.
previous
Christmas cookies.
next
Fennel & Lemon rack of Pork-New years eve dinner.

Add Your Comment