Chestnut and pumpkin soup

Greek chestnut, pumpkin and nutmeg soup, an amazing winter warmer, great for comfort food but also as a starter for the Christmas table! Chestnut trees are all over the Greek mountains and are available during the winter seasons in Greece, a popular treat on almost every street corner is grilled chestnuts with salt!

  • 40 mins

  • 6


  • 12oz  peeled chestnuts
  • onion, roughly chopped
  • 7oz peeled pumpkin
  • lt water (3 and 1/3 cups)
  • 1 tablespoon of wholegrain mustard
  • salt and freshly ground pepper
  • Gaea Fresh early harvest extra virgin Olive oil for drizzling


  • Add all ingredients to a heavy base pot and bring to the boil
  • Reduce to a simmer and cook for 20 minutes, add water if needed
  • Remove from the heat and blizz with a stick blender until silky smooth
  • If it needs more liquid add some milk or oat milk


Serve with toasted sourdough bread, this soup can be made well in advance to gain time to enjoy a glass of eggnog whilst cooking! after all it's your Christmas too!

Our product