Few things are more comforting on a cold winter’s night than a big bowl of homemade soup. This delicious recipe from Parisian eatery No Glu’s first cookbook Good Without Gluten (Murdoch Books; $29.99) puts a chestnutty twist on traditional pumpkin soup.
Pumpkin soup with chestnuts
Preparation time: 15 minutes
Cooking time: 25 minutes
2–3 tablespoons olive oil
200g French shallots, chopped
1 kg pumpkin, peeled and chopped into chunks
310 ml chicken stock
310 ml water
500 ml organic soy milk
50 g organic butter
100 g cooked and peeled chestnuts (sold in a jar or vacuum-packed), chopped
Chives and fresh herbs of choice, to garnish
- Heat the olive oil in a saucepan. Add the shallots and cook for 4–5 minutes or until caramelised, then add the pumpkin and let it sweat for a few minutes.
- Add the chicken stock and water and simmer for 20 minutes or until the chunks of pumpkin are tender. Remove from the heat and add the milk, butter and chestnuts. Purée until smooth. Return to the heat to warm through.
Tip: Set aside a few caramelised shallots and a few pieces of chestnut for a garnish. Serve with homemade gluten-free chickpea and buckwheat bread.