soups/ vegetarian dinner

Pumpkin ginger and brown butter soup with caramelized chestnuts

12 October 2018 | Last Updated: 21 September 2019

Pumpkin ginger and brown butter soup with caramelized chestnuts

Thick, creamy and warming pumpkin soup! The pumpkin itself is really tasty, but at the same time its sweet taste tends to be a little bland. I boosted it with a bit of ginger, brown butter, chestnuts and to break the sweetness – a little bit lemon juice. Served with swirls of yoghurt and sprinkled with lightly caramelized chestnuts and crunchy, toasted pecans. Doesn’t it sound wonderful? It‘s really worth a try!

Brown butter is simply butter, that has been cooked for a couple of minutes until slightly caramelised, it‘s very fragrant and nutty, goes perfectly with chestnuts and pumpkin!

See also my other pumpkin soup recipe: Pumpkin ginger and orange soup!

You could serve this soup as an appetizer, before the main dish: turkey roulade with butternut squash, mushrooms and cranberry stuffing.

Two bowls with Pumpkin, ginger and brown butter soup with caramelized chestnuts
Close up on pumpkin, ginger and brown butter soup with caramelized chestnuts

Pumpkin, ginger and brown butter soup with caramelized chestnuts

Thick, creamy and warming pumpkin soup!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people
Calories 302kcal
Author Aleksandra



  • 1 tablespoon frying oil
  • 1 medium onion
  • 1 tablespoon butter
  • 100 g / 3.5 oz chestnuts peeled and cooked / roasted
  • 2 cloves garlic
  • 2 cm / 1 inch piece of ginger
  • 4 cups / 1 kg / 2.2 lbs pumpkin puree or roasted pumpkin chunks
  • 3 cups vegetable / chicken broth 750ml
  • 75 ml heavy cream 30-36%, 5 tablespoons
  • salt and pepper to taste
  • 1 tablespoon lemon juice or to taste

caramelised chestnuts:

  • 1 teaspoon granulated sugar
  • 1 teaspoon butter
  • 50 g / 1.7 oz chestnuts peeled and cooked / roasted

to finish:

  • plain yogurt
  • pecans or walnuts lightly roasted on a dry pan


caramelised chestnuts:

  • Place the sugar in a small pot, heat over medium heat until sugar dissolves, just begin to simmer and then turns golden brown (but it can‘t burn – or it will become bitter).
  • Add the butter, cook, until melted then add the crushed chestnuts, cook for about 2 minutes, transfer on a plate, set aside.


  • Dice the onion, chop the garlic and ginger finely.
  • In a large pot, heat the oil over medium heat, add the onion, cook for about 7 minutes, stirring, until translucent.
  • Add the butter, garlic, ginger and crushed chestnuts, cook for a few minutes, stirring, until the butter turns golden brown.
  • Add the pumpkin puree or roasted pumpkin chunks and broth, cook over low heat, covered, for about 10-15 minutes.
  • Puree the soup until smooth, take off the heat.
  • Temper the cream – add it into a small bowl, mix with two tablespoons of soup, then add to the pot.
  • Season to taste with salt, black pepper, and lemon juice.
  • Serve with plain yogurt (can‘t be omitted! the soup is naturally sweet, yogurt needs to balance this sweetness), top with caramelized chestnuts and chopped and lightly toasted nuts.
  • Enjoy!


* 1 cup = 240 ml
* How to make pumpkin puree: cut the pumpkin into equal-sized big chunks (don‘t peel the skin), arrange on a baking tray, lined with baking paper, bake at 200°C / 400 °F / Gas Mark 6 for 30-60 minutes, until tender (the baking time will depend on the size of the chunks). Use a spoon to scoop out the pulp, puree until smooth (discard the skin). Unused puree can be frozen and kept for several months in the freezer. You can puree Hokkaido pumpkin with its skin, it‘s soft after roasting!
* Calories count = 1 serving = 1/4 recipe.
Course dinner
Cuisine european
Keyword cream of pumpkin soup recipe, pumpkin chestnut soup, pumpkin soup recipe

Did you make this recipe? Let me know how you liked it and give it a star rating in the comments below! You can also add a photo of your creation!

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  • Reply
    14 October 2018 at 18:26

    This soup looks super fun!! Can’t wait to try.

    • Reply
      14 October 2018 at 19:55

      I’m happy to hear that! Let me know if you liked it 🙂

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