Pumpkin Soup With Cranberry Compote And Roasted Chestnuts

Name: Pumpkin Soup With Cranberry Compote And Roasted Chestnuts
Prep time: 2 h 3 min
Cook time: 2 h 3 min
Total time: 2 h 3 min
Yield: 10
Cuisine: Global
Ingredients: 4 kilograms cheese pumpkin; 10 fresh chestnuts, scored on one end; 2 liters low-sodium canned chicken stock; 1 teaspoons coarse salt; 10 servings Coarse salt and freshly ground pepper; 473 milliliters fresh cranberries; 1 teaspoon curry powder; 2 cloves garlic, minced; 237 milliliters heavy cream; 1 of Zest lemon; 0 teaspoons freshly grated nutmeg; 1 medium onion, chopped; 59 milliliters sugar; 5 Tbsps unsalted butter

Pumpkin Soup With Cranberry Compote And Roasted Chestnuts is a gluten free and vegetarian recipe with 10 servings. This soup has 359 calories, 10g of protein, and 17g of fat per serving. This recipe covers 23% of your daily requirements of vitamins and minerals. Head to the store and pick up lemon zest, butter, sugar, and a few other things to make it today. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes approximately 2 hours and 3 minutes.