VEGAN CHESTNUT PUMPKIN SOUP

A delicious, quick and easy winter warming vegan style roasted chestnut pumpkin soup for a more intense flavour and flare. Great to snuggle next to the fire place and drink on a cold day.

Ever wondered what roasted pumpkin and chestnut would taste like when pureed into a bowl of soup? Well the answer is right here in this chestnut pumpkin soup.

INGREDIENTS

– chestnuts – pumpkin – olive oil – coconut milk – nutmeg – cinnamon

STEP 1

Bring a medium sized saucepan to a boil. Place a chestnut on a chopping board and use a serrated knife to slice lengthways across the shell to expose the nut.

STEP 2

Once all of the chestnuts have been sliced, place them in the saucepan of boiling water.

STEP 3

Boil the chestnuts for 5 minutes.

STEP 4

Then use a sieve or slotted spoon to remove and drain off the excess water.

STEP 5

Place the chestnuts on  one side of the baking sheet and on the other side, place the pumpkin pieces and liberally coat them with oil.

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