I don’t always plan our family meals in advance, and sometimes I find myself having to make dinner at the last minute, with whatever I have at home. Luckily, I love improvising when it comes to cooking, and I’m also very good at it (if I may say so myself). But to be totally honest, I have a well-stocked pantry, so I have options to play with.
This delicious soup was born in my kitchen, a while ago, without planning in advance, just like many other dishes…and I just realized that it happens to be a perfect dish for Thanksgiving. Enjoy!
Ingredients:
2 tablespoons olive oil
1 large onion diced
2lb pumpkin (that I had cut into cubes and froze) defrosted
1 bag (5.2oz) of peeled and roasted chestnuts
1 hipping tablespoon chicken flavor soup powder
Black pepper and salt to taste
1teaspoon sugar
8 cups water
Preparation:
In a large pot, heat the oil and sauté the onion until golden brown.
Add the pumpkin, chestnuts, and spices and stir well.
Add the water and bring the soup to a boil. Lower the heat to medium and cook covered for about 45 minutes. Turn off the heat.
Using a hand blender, puree the soup in the pot. The texture should be smooth and creamy.
Happy Thanksgiving, all!
Yummy and original – great recipe! Happy Thanksgiving to you and yours!
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Thanks, Dolly. Sorry for the delayed reply. I had some issues with my browser…
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Thank you dear Tali, I am also late with all my replies – just running out of time! And I just managed somehow to delete your comment on my post – I am so sorry! I wanted to ask you, are you making sofganiot?
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Not this year. We will be in Israel this time🙂
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Lucky you! Have a great time and stay safe!
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Thanks! Are you making Sufganiot?
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I am thinking about it. I generally dislike deep frying, and I don’t know any other way of making them. I was hoping to reblog them from you, motek!
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Let’s aim for next year 😉😄
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Next year in Yerushalayim!
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This looks great! Simple, easy and delicious!
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Yes, it is one of the easiest soup recipes I have. We make it pretty often.
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I am going to try it and the eggplant.
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Let me know how it turns out 🙂
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I regret to say that I made it for Shabbat and it was a flop.😕 I will have to look at your instructions more carefully and see where I went wrong. Oh well. I tried.
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I wonder what went wrong. It’s one of the easiest soup recipes I know 😐
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I made it in the crockpot and my seasoning was off. I think I added too much water.
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Make it in a regular pot. In the recipe I said to cook it for 45 minutes, but you can cook it for less time, just until the pumpkin is soft and falling apart when you poke it with a fork. Good luck!
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Thanks. I will have to try again.
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Thanks, Dolly! Same to you!!
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Delicious recipe 😊
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Thank you 🙂
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