Pumpkin and Chestnut Soup with Nutmeg Cream

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A velvety pumpkin soup enriched with roasted chestnuts and finished with a spiced nutmeg cream for a comforting Thanksgiving starter. This American-inspired Thanksgiving recipe, ready in about 35 minutes, pairs pumpkin puree, roasted chestnuts, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 cups pumpkin puree
• 1 cup, chopped roasted chestnuts
• 1 medium, diced yellow onion
• 4 cups vegetable broth
• 1/2 cup heavy cream
• 2 tablespoons butter
• 1/4 teaspoon ground nutmeg
• 1 teaspoon salt
• 1/2 teaspoon black pepper

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Instructions

1. Step 1: In a large pot, melt 2 tablespoons butter over medium heat. Add 1 medium diced yellow onion and sauté for 5 minutes until translucent and fragrant.
2. Step 2: Stir in 3 cups pumpkin puree and 1 cup chopped roasted chestnuts, cooking for 2 minutes to combine flavors.
3. Step 3: Pour in 4 cups vegetable broth and bring the mixture to a boil. Reduce heat and simmer for 15 minutes to meld flavors.
4. Step 4: Using an immersion blender, puree the soup until smooth and creamy. Season with 1 teaspoon salt and 1/2 teaspoon black pepper.
5. Step 5: In a small bowl, whisk 1/2 cup heavy cream with 1/4 teaspoon ground nutmeg until slightly thickened. Swirl nutmeg cream into each serving of soup just before serving.