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Recipes Single Dishes

Pumpkin soup and chestnuts

October 1, 2019

Season: Autumn

Ingredients – serves 4
600g pumpkin flesh
300 g fresh chestnuts
2 shallots
1 clove garlic
1 small sprig of rosemary
2 sage leaves
1 teaspoon of trikatu Virya®
1 teaspoon of Indian Masala Tea Virya®
2 tablespoons ghee (clarified butter)
Salt to taste

Cut a small x in the chestnuts and cook them in boiling water with a tablespoon of rock salt and a sprig of rosemary. Peel the chestnuts and keep aside. Peel the shallots and garlic, chop finely and let them simmer in a saucepan with a little water together with the sage. Dice the pumpkin and add to the onions, with trikatu Virya® and Indian Masala Tea Virya® and let it go on for a few minutes. Then add water to cover the pumpkin just a little and cook for about 20 minutes. Add the chestnuts (leaving a handful aside for decoration) and whisk well to obtain a homogenized mixture. Add ghee, salt and heat gently, stirring constantly with a wooden spoon. Serve the soup in bowls, add the chestnuts kept aside by crumbling them.

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