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.
Pumpkin, ginger and brown butter soup with caramelized chestnuts
- 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
- 1 teaspoon granulated sugar
- 1 teaspoon butter
- 50 g / 1.7 oz chestnuts peeled and cooked / roasted
- plain yogurt
- pecans or walnuts lightly roasted on a dry pan
- 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.
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!