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You are here: Home / All Recipes / PUMPKIN AND CHESTNUT SOUP

PUMPKIN AND CHESTNUT SOUP

By Manuela | April 7, 2017 | InAll Recipes, Blog, Entrees, General, Mains

I am in Tilba with my very good friends and we have just picked the first pumpkin from the ‘orto’.

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•  heated the oven at 150˚

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• put the pumpkin in whole and let it cook for about 4 hours
• to make sure it is cooked, pierce it with a skewer, it should be soft

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• cut the top off and remove the pips
• scoop out the remaining pumpkin flesh
• in a large saucepan heat some good chicken or vegetable stock
• add a piece of fresh ginger, grated
• 1 chilly, chopped finely
• 1 teaspoon ground cumin
• then the pumpkin flesh and cook for about 15 minutes
• taste for salt and pepper
• chop some fresh Italian parsley and basilico and add to the soup

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• we roasted some chestnuts on the fire, sliced them and added them to the soup
• it was so delicious!
• add a little olive oil on top of the soup

 

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