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Pumpkin Soup - Perfect for Autumn

Chef Olivier Chaput’s Cream of Pumpkin and Chestnut Soup with Air-Dried Beef Chips

Pumpkin SoupChef Olivier Chaput ’s Cream of Pumpkin and Chestnut Soup with Air-Dried Beef Chips

For this delicious pumpkin soup you need the following ingredients and a little bit of time for cooking. But it will be worth it!

Ingredients (serves 6)

  • 3 onions 
  • 4 1/2 lbs. diced pumpkin
  • 1 lb. cooked chestnuts 
  • 2 cups soy milk 
  • 10 slices of air-dried beef 
  • 5 tsp. olive oil 
  • Salt 


  1. Dice the onions and sauté in the olive oil. 
  2. Add diced pumpkin and 4/5 of the chestnuts. 
  3. Cover with water and boil. 
  4. Salt to taste. 
  5. When the pumpkin is soft, stir in the soy milk. Use an immersion blender to puree. 
  6. For the beef chips, cut into 3 slices, arrange on parchment paper and bake at 425° for a few minutes. 
  7. To serve, place a few pieces of chestnut in the bottom of each bowl and pour in the soup; garnish with the chips. 

The chef recommends adding 1 teaspoon turmeric or ginger, for an extra dose of antioxidants.You can also substitute vegetable chips for the beef chips garnish, if you prefer. 

Enjoy your meal! 

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