Bibliophiles' Lunch

Sisters share paleo recipes, books, and DIY

Soupe de Chataignes au Citrouille (Chestnut and Pumpkin Soup)

1 Comment


10 – 12 ounces whole peeled chestnuts
1 lb pumpkin flesh (preferably from a fresh pumpkin rather than a can)
2 T cooking fat (I used bacon fat)
1 lg sweet potato cut into 1″ cubes
2 small carrots, peeled and diced
2 small celery stalks, diced
1 shallot, diced
2 cloves garlic, crushed
1 bay leaf
sprig of parsley
1 Qt chicken broth (preferably homemade, if using store bought add 1 T unflavored gelatin)
1 cup ginger tea (slice a 1/2″ section of ginger root and steep in hot water)
1-1/2 t salt or to taste
1 can Goya coconut milk (because it has no stabilizing gums) or homemade coconut milk

Saute the carrots, celery stalks, and shallot in the fat until the shallot has softened. Add the chestnuts, sweet potato and pumpkin and saute for a few more minutes. Add the broth, ginger tea, parsley, bay leaf and garlic and simmer for 30 – 40 minutes until all ingredients are soft. Using a stick blender puree the soup until it is smooth. Add the coconut milk and salt to taste.


One thought on “Soupe de Chataignes au Citrouille (Chestnut and Pumpkin Soup)

  1. This looks really good, are chestnuts okay to eat?


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