Zutaten

For four people

Ingredients

One pumpkin piece (> 1 kg)
200 grams of chestnuts (Maroni Fan’s double the quantity)
1-2 dl water
1 large onion
1 small chilli
1-2 teaspoons salt
1 dl cream, cream substitutes or possibly coconut milk
Spices according to taste (Arabic/Middle Eastern, maybe curry)

Zubereitung

Boil the Maroni allways covered with water
Allow to cool in the watter, peel them one by one and set them aside
Cut the pumpkin into 2cm strips and peel them with the peeler
Some pumpkins do not have to be peeled – or must only partially be peeled (where they have been lying on the ground)
Cut the pumpkin into pieces and put it in the pot
Peel the onion, cut into small pieces and put them over the pumpkin pieces
Give chestnuts over the pumpkin pieces
Add salt and water, simmer on low heat
When cooked, remove from the plate and let cool a little
puree with the hand blender
Put the pan back on the plate and let it simmer for a while
Season with salt and spices

The chestnuts take most of the time and can also be made the day before.
Spices are such a thing, once I put too much curry and had to spoon the soup myself:-)
I think it is better to start with a little spice first – stir and add if necessary
Recently I came across an Arabic orange spice – with coriander, pepper, mustard seeds, cumin, fennel, ginger – and orange peel – I liked it very much
surplus soup can be bottled into large jars and kept in the fridge for several days
Tip, fill a portion of the soup before seasoning – this way it is neutral and you can try other spices while warming up

Pumpkin soup only with salt, garlic powder and parsley:
(the small portion is for Lea :-))

Pumpkin soup with oranges