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Chestnut and Pumpkin soup


Chestnut and Pumpkin soup Cook Expert

Preparation : 5 min Resting : -
Cooking : 25 min Equipment :
Difficulty :
Rating :
 2 rates
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Serves 4 :
½ butternut pumpkin
1 small onion or 2 échalotes
1 dash (tbs) of olive oil (or butter)
350 ml milk (you can replace by water)
400 g or a can of chestnut puree
1 tbs of vegetable stock paste
or a cube of vegetable stock
salt and pepper
grated nutmeg
1 pinch of cinnamon
water to cover
3 tbs crème fraîche or thickened cream
fresh herbs such as oregano, thyme
crushed pink peppercorns
1Peel butternut and cut in large cubes.
2Peal onion or échalotes and chop in half and select EXPERT 20 sec / Speed 13 / no temperature.
3Pour oil in the Cook Expert's bowl. Fry a little until onion start to brown a little bit. EXPERT 1 min / Speed 3 / 140°C.
4Tip milk, butternut, chestnut, stock paste or cube, salt and pepper. Cover with water.
5Choose program CREAMED SOUP (alternative speed at 110°C for 25 mins, then progressively raise the speed until you reach 18). 
6Add cream, mix again, EXPERT 1 min / Speed 18 / no temperature.
7Check if salty enough, if not, add salt and mix a little bit.
8Serve in a large bowl or individual bowls. Sprinkle fresh herbs and pink peppercorn. Serve.
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Ron Saad

Nice recipe. The pumpkin and chestnut combination works. I added garlic, butter and thyme and no mil just water, which worked and tasted great. I realised that I didn't have enough liquid so added more liquid stock at the end.