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Pumpkin-Chestnut Soup (D, KLP, TNT)
Source: Nath's blog
Serves: 4

600g (1-1/3 pounds) diced pumpkin
5 carrots, sliced
15 vacuum-packed cooked chestnuts
1 liter (4-1/4 cups) bouillon
15cc (1 tbsp.) fresh cream
Salt to taste
Pepper to taste
Pumpkin seeds (optional)
Sliced hazelnuts (optional)
Salt and pepper to taste

Cook pumpkin, chestnuts, and carrots with bouillon, and salt and pepper until carrots are cooked.

With a stick blender, puree the soup, add cream, and correct seasoning.

Serve with pumpkin seeds or sliced hazelnuts.

Poster's Notes:
This is the best pumpkin soup I ever had!

Posted by Viviane Barzel

Nutritional Info Per Serving: N/A