This roasted pumpkin soup with toasted chestnuts is a delightful and warming autumn dish, perfect for a chilly autumn evening.


- 1 medium-sized pumpkin (about 3 pounds)
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 teaspoon fresh rosemary, finely chopped (or 1/2 teaspoon dried rosemary)
- 4 cups vegetable broth (or water)
- Salt and freshly ground black pepper to taste
- 1/2 cup heavy cream (optional)
- 1 cup toasted chestnuts (previously roasted and peeled)


1. Start by roasting the pumpkin. Preheat your oven to 400°F (200°C). Wash and peel the pumpkin, then cut it into small cubes. Place the cubes on a baking sheet, drizzle with olive oil, and season with salt and pepper to taste. Roast in the oven for about 25-30 minutes or until the pumpkin is soft and slightly browned.

2. While the pumpkin is roasting, heat the olive oil in a large pot over medium heat. Add the finely chopped onion and garlic, and sauté for 2-3 minutes until they become translucent.

3. Add the roasted pumpkin and chopped rosemary to the pot, and sauté for an additional 1-2 minutes to combine the flavors.

4. Pour in the vegetable broth (or water) and bring it to a boil. Once boiling, reduce the heat and let it simmer for another 10-15 minutes until the pumpkin is fully tender.

5. Remove the soup from the heat, and use an immersion blender or regular blender to puree it until smooth.

6. If you'd like to use heavy cream, pour it into the soup and stir to combine. Then, reheat the soup without bringing it to a boil.

7. When serving, garnish each bowl of soup with toasted chestnuts.

Enjoy your meal!