Pumpkin soup

10 min



  • 500 g pumpkin
  • 200 g chestnuts
  • 1 clove garlic
  • A few sprigs thyme
  • to taste extra virgin olive oil
  • to taste salt and pepper
  • 100 g crispy bacon


1. Let’s begin with putting the clean, seedless and peeled pumpkin in a large pot, along with peeled chestnuts, garlic clove, a pinch of salt, half of the exfoliated thyme, two tablespoons of extra virgin olive oil and approximately one liter of water.

2. Next, let’s turn on the stove, put the pot on it and cook over medium heat until the pumpkin comes apart and the chestnuts are soft.

3. At this point, purée with an hand-held blender, adding a dash of raw extra virgin olive oil, fresh thyme and pepper and serve in dishes topped with crispy bacon.

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