maple, pumpkin and chestnut soup

maple, pumpkin and chestnut soup


  • 1 onion, minced
  • 20g butter
  • 450g pumpkin or butternut squash, cut in 3 cm cubes
  • 350g chestnut, fresh or frozen
  • 650g water
  • 1 tsp vegetable stock or 1 vegetable stock cube
  • 2 tbsp maple syrup
  • salt and pepper


  1. In a large pot, melt the butter and cook the onions for 10 minutes over medium heat.
  2. Add the pumpkin, the chestnuts and the maple syrup. Cook for another 2 minutes.
  3. Add the broth and cook for 10 minutes.
  4. In a blender, puree the soup until smooth. Add salt and pepper to taste.
  5. Serve with pumpkin maple seeds.


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