| Prep Time | 10 minutes |
| Cook Time | 45 minutes |
| Servings |
8
|
- 2 kg pumpkin fresh
- 1 litre vegetable broth homemade
- 2 onions finely chopped
- 1 clove garlic minced
- 2 tablespoons ginger fresh, peeled and grated
- ½ cup olive oil Greek extra virgin
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 24 chestnuts boiled and peeled
- 8 portions almond cheese homemade Sophia's Vegan & Dairy-free Almond Cheese
Ingredients
For the soup
For the rustic garnish
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|
- Cut the pumpkin into slices and remove the seeds. Cut the slices into cubes. Peel off the skins and grate the flesh.
- Warm the homemade vegetable broth up over medium heat in a small saucepan.
- In a pot sauté the onions in some water over medium heat until almost tender. Add in the garlic and continue sautéing for 3' until fragrant.
- Add in the grated pumpkin and ginger and stir frequently until they are cooked; while cooking the pumpkin exudes its liquids rapidly which begin to bubble. Reduce the liquids until the pumpkin flesh is cooked; keep stirring frequently so that the pumpkin does not stick to the bottom of the pot. Do not leave the pot unattended as the pumpkin flesh can stick to the bottom of the pot.
- Carefully pour the warm vegetable broth into the pot, as it begins to bubble. Season with salt and black pepper. After cooking for a total 30' the pumpkin is fully cooked.
- Stir the olive oil last into the soup, and immediately remove from the heat.
- Homemade Sophia's vegan & dairy-free almond cheese and chestnuts make a rustic garnish to this soup, a fitting flourish to this dish.
- Ladle the soup into bowls. Garnish each serving with almond cheese and 3 crumbled chestnuts.
- Serve the pumpkin-chestnut soup warm or at room temperature.
Our Sommelier Suggests
Healthy Bread by Sophia creates dishes which are accompanied by wine pairing recommendations; a marriage between food and wine is a true demonstration of the art of gastronomy. Pumpkin-chestnut soup pairs well with aromatic white wines. Greek varieties such as Athiri and Muscat (Muscat Blanc à Petits Grains) or French such as Chenin Blanc make aromatic white wines; these wines do not overpower the hearty flavours of pumpkin and chestnut. These pairings are especially good because the wines have fruity aromas with hints of citrusy notes which complement the pumpkin's natural sweetness and the variety of fresh flavours — winter vegetables and herbs. Fruity without being too sweet, these wine and soup combinations will make you feel like you are in a snowy countryside.
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