Pumpkin and Chestnut Soup

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recipe by Alice Balleux - Cheffe au Cook & Coffee

  • Time icon
    Total Time
    35mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    141
based on 73 ratings

User generated recipes have not been re-tested by Kenwood.

recipe updated Oct 9, 2023

Ingredients

  • Pumpkin icon
    Pumpkin
    350 g
  • Carrot icon
    Carrot
    100 g
  • Garlic clove icon
    Garlic clove
    1
  • Vegetable stock icon
    Vegetable stock
    200 ml
  • Chestnuts icon
    Chestnuts
    as needed
  • Milk icon
    Milk
    200 ml
  • Coconut milk icon
    Coconut milk
    100 g
  • Curry powder icon
    Curry powder
    3 g
  • Salt & pepper icon
    Salt & pepper
    1 pinch
  • Whipping cream icon
    Whipping cream
    1 tablespoon
  • Toasted pumpkin seeds icon
    Toasted pumpkin seeds
    as needed

Tools

  • kCook icon Cooking Chef XL
  • kCook icon Cooking chef xl bowl
  • kCook icon Glass thermoresist blender - cooking chef xl
  • kCook icon Large serving bowl

Step preview

  1. Attach the Stir Tool
  2. Add pumpkin, carrot, garlic clove, milk, vegetable stock, coconut milk, curry powder and salt & pepper to the Cooking Chef XL Bowl
  3. Lift the Cooking Chef head and fit the heat shield
  4. Cook with splashguard fitted - 20 min, 102°C, Speed 1
  5. Transfer content of Cooking Chef XL Bowl to Glass thermoresist blender
  6. Add whipping cream to the Glass thermoresist blender
  7. Assemble the Thermoresist Glass Blender attachment to the machine
  8. Attach the lid and ensure it is securely closed
  9. Blend until smooth
  10. Transfer content of Glass thermoresist blender to large serving bowl
  11. Garnish with chestnuts and toasted pumpkin seeds
  12. Serve
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