Pumpkin and Chestnut Soup

Hot and delicious pumpkin soup with vegetables and roasted chestnuts that give a special twist to the soup

  • StartersType
  • EasyDifficulty
  • 15-30 minPrep. Time
  • 4Serving/Unit


Pumpkin, 300 g
large piece cut into cubes
Potato, 2 medium units
cut into cubes
Carrot, 1 medium unit
Zucchini, 1 medium unit
Onion, 1 small unit
finely chopped
Garlic, 2 cloves
roasted chestnuts, 100 g
Frozen chopped parsley, 2 small cubes
or fresh to taste
Frozen chopped coriander, 2 small cubes
or fresh to taste
Frozen chopped dill, 2 small cubes
or fresh to taste
Sweet paprika, 1/4 flat teaspoon
Turmeric, 1/4 flat teaspoon
Hawaij for soup, 1/4 flat teaspoon
Celery salt, 1/4 flat teaspoon
Black pepper, 1/4 flat teaspoon
coarsely ground
Atlantic sea salt, 1/2 flat teaspoon
Tajin seasoning powder, 1/4 teaspoon
not required but adds a lot


1. Place all the vegetables and herbs in a pot, cover with boiling water and bring to a boil.
2. Cook for about half an hour and add the spices except the salt, cook for another half an hour or until everything is soft.
3. Turn off the heat, add a little sea salt and let the soup cool slightly.
4. Grind in a rod blender to the desired texture.
5. Bon appetite (:
You can also add 2-3 tablespoons of oatmeal at the seasoning stage.

Total time: ±1 hour

Equipment: rod blender.

The spices in the recipe are according to personal taste. The nutritional value does not include the tajin seasoning powder.

Nutritional Values Serving/Unit 100 Grams
Calories 186 cal 62 cal
Proteins 4 g 2 g
Carbohydrates 40 g 13 g
Fat 2 g 1 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Michal Dinar Recipe by Michal Dinar
Pumpkin and Chestnut Soup
Easy and delicious soup with a chestnut twist