Pumpkin and chestnut soup with chestnut and chive butter

Name: Pumpkin and chestnut soup with chestnut and chive butter
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 8
Ingredients: 900 g (2lb) pumpkin flesh (prepared weight), roughly chopped; 1 large Spanish onion, roughly chopped; 4 g fat garlic cloves, peeled; 200 g pack cooked and peeled chestnuts, such as Merchant Gourmet; 1.4 L (2 1/2 pints) hot vegetable stock, made with Marigold powder; Zest and juice of 1 large orange; 50 g (2oz) butter, softened; 1 tsp. red chilli, deseeded and finely chopped; 1 tbsp. fresh chives, finely chopped, plus extra to garnish

A warming festive soup that's cooked in the oven

By The GH Kitchen TeamPublished: 29 December 2007

Jump to recipe

Good Housekeeping

Advertisement - Continue Reading Below

Yields:

Prep Time:

30 mins

Cook Time:

2 hrs 30 mins

Total Time:

3 hrs

Ingredients

900 g (2lb) pumpkin flesh (prepared weight), roughly chopped
1 large Spanish onion, roughly chopped
4 g fat garlic cloves, peeled
200 g pack cooked and peeled chestnuts, such as Merchant Gourmet
1.4 l (2 1/2 pints) hot vegetable stock, made with Marigold powder
Zest and juice of 1 large orange
50 g (2oz) butter, softened
1 tsp. red chilli, deseeded and finely chopped
1 Tbsp. fresh chives, finely chopped, plus extra to garnish

Directions

1. Step 1
  Preheat the oven to 150ºC (130ºC fan) mark 2. Put the pumpkin, onion and garlic in a large ovenproof pan with all but 25g (1oz) of the chestnuts. Pour in the stock. Cover and bring to the boil on the hob, then cook in the oven for 2½hr until the vegetables are meltingly tender. Cool.
2. Step 2
  Purée the soup with the orange juice and adjust the seasoning to taste.
3. Step 3
  Dry-fry reserved chestnuts in a pan until golden. Cool. Finely chop, then beat tog-ether in a bowl with the butter, orange zest, chilli and chives. Cover and chill until firm.
4. Step 4
  Reheat the soup. Serve topped with a slice of chestnut butter and extra chives.
  
  Like this? You'll love...
  
  Spiced pumpkin soup
  
  Toffee apples
  
  25 of the best Halloween recipes

Get Ahead

Make the soup and butter up to one month ahead. Freeze soup in an airtight container. Wrap the chestnut and chive butter tightly in clingfilm and freeze. To use, thaw the soup in a cool place overnight. Thaw the butter in the fridge. Complete recipe.

Per Serving:

Calories: 94
Total carbs: 10 g
Sugars: 5 g
Total fat: 6 g
Saturated fat: 4 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time