Spanish chestnut and pumpkin soup recipe - crema de calabaza y castanas
Spanish chestnut and pumpkin soup recipe - crema de calabaza y castanas
In some areas of Spain there are chestnut festivals called Magosto which focus on chestnut dishes, roast chestnuts, local meats, local wines and villages have parties and bonfires, these festivals take place at the end of October and celebrate the equinox, the Spanish version of halloween.
This delicious soup is made with chestnuts and pumpkins which are both harvested in autumn.
Pack of pre cooked chestnuts 200gm
Pumpkin or squash 300gm
Two onions
Two chicken stock cubes
1 Carrot
Seasoning
500 ml water
Double cream 100ml
Sweat the onions and carrot in a little olive oil, till the onions are clear and really softened, add small cubes of pumpkin and sweat for a few minutes more, then add your stock, chestnuts (chop up a bit) and simmer till all cooked, about fifteen minutes, season. Then blend till creamy and add some double cream and serve.
Enjoy!