Food Love Holiday Foods Recipes Soups

Pumpkin Chestnut Soup (Vegan)

September 16, 2014

Help, the flu has got me! ย Outside the sun is shining, people are walking in t-shirts and I’m sitting on the couch with my fluffy comfy socks on and a blanket, cleaning my nose every two minutes and avoiding my zombie-like reflection in the mirror. Not fair.

I’m making a grumpy face right now, like I did back then in the 80’s, when my mom put a hat on me I didn’t like. Not fair.


Grumpy me.

Grumpy me.


But what you gotta do? The best of it of course! I don’t know what I did back then but I hope I rocked that hat anyway!

Making the best of a cold is not as easy, but there are a few things that actually can make you feel a bit better. Like fluffy comfy socks. Or a hot bath with nice smelling essential oils. Or hot lemon-ginger tea. Or watching a few episodes of your favorite Tv show in a row (cause you can). Or eating a cookie (grab two – no one will stop you now!). Or… ooor making a soup!


Chestnut Pumpkin Soup

Chestnut Pumpkin Soup


Even though the weather is still more like summer than fall right now, pumpkins are already back in the store. Lucky me, because yesterday I was craving a good old pumpkin soup! This time I tried it with a new twist, the chestnut-twist, and it turned out SO good. Brought back a smile on my face!

This recipe is also very quick and easy to make, perfect for those times you don’t feel like cooking but still crave some comfort food. Win!


ย Pumpkin Chestnut Soup (Vegan)

(for 2 servings)

  • 1 tbsp grape-seed oil
  • 1 medium sized onion (diced)
  • 2 cloves of garlic (finely chopped)
  • 260g hokkaido pumpkin (without seeds, diced)
  • 500ml vegetable stock
  • 10 chestnuts (I used store-bought, ready to use chestnuts)
  • 1/2 tbsp fresh rosemary ย (finely chopped)
  • salt

Heat up the oil in a pot and saute onion dices and garlic cloves (finely chopped) for about 2 minutes. Now add the pumpkin dices and saute for another minute. Add vegetable stock, chestnuts and rosemary and bring to boil. Turn down the heat and let simmer for 15-20 minutes until pumpkin is soft. Now you can use a hand-blender to blend everything until smooth. Let it simmer a few more minutes so the flavors combine and the soup thickens. Add salt to your tasting and enjoy! PS: It tastes just as good or even better the next day!


  • Reply
    Eva @ Four Leaf Clover
    September 16, 2014 at 2:33 pm

    Oh, no! I hope you feel better soon! But it sounds like you\’ve got the cure downpat! With a delicious soup like that, I\’m sure you\’ll be back on your feet in no time ๐Ÿ™‚ I need to incorporate a lot more pumpkins into my life and I don\’t think I\’ve ever had pumpkin soup before, so I should give this one a try!

    • Reply
      September 16, 2014 at 4:50 pm

      Thank you Eva! I feel like it\’s getting better by the hour. The resting (and eating :-D) is paying out! And yes, you should definitely try pumpkin soup this season, you\’ll not regret it! Nomnom…
      The other day my friend made chestnut soup, which I also had for the first time then and I loved it. It\’s fun to discover new foods! ๐Ÿ™‚

      • Reply
        Eva @ Four Leaf Clover
        September 16, 2014 at 10:02 pm

        Always! I don\’t think I\’ve ever had either! I\’m glad you\’re feeling better already!

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