- 1 - 1.3 lbs pumpkin or butternut squash, peeled and cut into chunks
- 3 tbsp pure maple syrup (preferably golden colour for its delicate flavour)
- 1 cup pre-cooked chestnuts
- 4 cups vegetable stock
- 3/4 cup double cream
- 1/4 cup hazelnuts, roughly chopped
- Salt and black pepper to taste
- Handful chopped chives for garnish
- Preheat the oven to 180C/Gas 4
- Put the pumpkin or butternut squash onto a baking tray, drizzle with oil, season with salt and pepper and bake for 30 – 35 minutes until soft
- In a large pan, boil vegetable stock then transfer pumpkin from oven to pan and add chestnuts
- Continue to cook together for a further 5 – 10 minutes reducing liquid by a third, take off the heat and stir through maple syrup and cream
- Meanwhile, dry-fry hazelnuts in a pan to toast and set aside
- Pour the pumpkin mixture into a blender or food processor and select the “pulse” setting. Pulse until a smooth consistency is formed
- To serve, garnish with hazelnuts, chopped chives and drizzle with extra maple syrup and double cream as desired
The complementary flavours of pumpkin, chestnut and maple syrup make for a delicious vegetable soup. This pumpkin soup recipe is simple, hearty and best served with warm, buttery bread.
The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
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