Pumpkin Soup with Chestnut Cream

Serves 4

© James Laird


2          medium butternut squash

1          quart vegetable  or chicken stock

¼         cup honey

2          TBS. unsalted butter cut into cubes (optional)

¼         cup heavy cream, whipped to stiff peaks

2          TBS. chestnut purée (available in specialty stores)


  1. Preheat oven to 350°
  2. Cut squash in half, lengthwise. Scoop out seeds.  Place on oiled baking sheet cut side down and place in oven.
  3. Bake squash until a fork can be inserted very easily.
  4. Remove from oven and allow to cool. Scoop out flesh into bowl of food processor or blender.
  5. Process with half of the stock until smooth. Adjust with more stock to desired thickness.
  6. Add honey and process to blend.
  7. Place in sauce pan to heat. Bring to boil.
  8. Remove from heat and add butter with hand blender. Season with salt and pepper to taste.
  9. In meantime, fold chestnut purée into cream.
  10. Divide soup among warm soup plates. Garnish each serving with a table spoon of cream.