Pumpkin Chestnut Soup

Prep: 10 minutes Cook: 45 minutes


By Miyoko Schinner
Miniature pumpkins make a lovely serving dish, but sugar pie pumpkins work as well.


  • 10-12 miniature pumpkins
  • OR
  • 2 small sugar-pie pumpkins (enough to yield about 3 cups)
  • 1 onion, sliced
  • 1/2 apple, diced
  • 15 ounces steamed chestnuts
  • 6 cups vegetarian chicken stock or vegetable stock
  • 1/2 cup white wine
  • 1/2 tsp freshly grated nutmeg or more
  • 1 cup cashew milk (or extra stock as needed)
  • salt and pepper to taste


Pre-bake the pumpkins in a 350 degree oven for about 20-30 minutes until you can cut them easily with a knife. If using miniature pumpkins, cut off the tops and scoop out the seeds. Reserve the shells for use as the serving bowls. If using a sugar pie pumpkin, cut into quarters and scoop out the seeds. If desired, reserve the seeds for another use. Scoop out the softened flesh and measure; you should have about 3 cups (a little more will be fine).

Meanwhile, saute onion in a small amount of water, covered, until tender. Add the pumpkin, apple, chestnuts, stock and wine. Simmer for about 15 minutes. Puree in a blender. Return to the pan and season with nutmeg, salt and pepper. To enrich, whisk in the cashew milk, or thin out with extra stock if needed. Pour into the pumpkin shells to serve.