Pumpkin Soup and Leek with Chestnuts

Is Pumpkin Soup Healthy?

This fresh pumpkin soup recipe is particularly healthy. For a bowl, it counts just 155 calories a serving.

Not only is it not fattening, but it's full of iron, zinc, fibre and carotene (see more on the market pumpkin page). Carotene is what we all need at this time of year to bring the glow back to our cheeks.

Alternatively, if you're not following a particular calorie-counted or vegan diet, swirl in some cream just before serving. What's more, the added leeks are so good for you: they're anti-inflammatory and they help to clean the gut (popular word just now, isn't it?)

What Part of Pumpkin is Used for Soup?

I normally use regular pumpkin (bought in slices) from the market for this soup. Use the flesh only of regular pumpkin without the skin.

If you like a more intense pumpkin flavour, it's also great with red kuri squash, known as potimarron (Japanese chestnut pumpkin) in France. I love it so much, I even made spiced pumpkin macarons with it! The beauty of using Japanese chestnut pumpkin is that the skin is edible.

Roasted Pumpkin Soup

As it's difficult to cut through the pumpkin raw, roast the whole pumpkin in the oven for 20 minutes first. This makes it easier to cut into chunks. It perhaps takes a bit longer to prepare but that way, you can call it roasted pumpkin soup! Don't have fresh pumpkin at hand? Then use tinned following the same recipe.

Ginger in Soup

Although optional in this recipe, ginger is fabulous added to pumpkin soup. It gives a great spicy kick to bring us back on top form and it's particularly good for digestion. Moreover, ginger helps keep colds at bay and is good for virility. Oh-là là ! 

I use a good tablespoon of grated root ginger. However, ground ginger can also be used if you can't find it easily.

Incidentally, if you love ginger, add it to this chocolate fondant cake, chocolate beetroot cake, rhubarb compote and to passion fruit and chocolate cake.

Pumpkin Soup and Chestnuts

For a naturally creamy touch without adding any cream, toss in a few pre-cooked chestnuts in with the stock. The result is extra thick and the flavours just combine so well together. Keep a few aside to crumble on chestnuts for the garnish with some crunchy pepitas or pumpkin seeds.

How to Serve Soup Holiday Style

For a festive pumpkin soup look, add some fresh herbs (parsley, coriander or sage leaves) to look like holly and add a couple of fresh cranberries or pink peppercorns.

Although ATTENTION! Pink Peppercorns should be strictly avoided if you suffer from nut allergies. Read about it more from my friend, Christina Conte, who says to avoid pink peppercorns if allergic to nuts.

Take Pumpkin Soup to the Next Level: Garnish with Macarons

What? Macarons with soup? Intrigued faces are guaranteed at the table! I love taking guests by surprise with savoury macarons as a mini pre-starter or Amuse-bouche. Here I served it with a couple of mini curry tikka mac'sala macarons (from my first book.) The flavours together are a delicious adventure.

See more in my article on what to serve with savoury macarons.