Spiced Pumpkin and Chestnut Soup with Nutmeg Cream

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A velvety pumpkin soup enriched with roasted chestnuts and warming spices, topped with a nutmeg-infused cream swirl. This American-inspired Christmas recipe, ready in about 40 minutes, pairs pumpkin puree, roasted chestnuts, chopped, yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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 roasted chestnuts, chopped
• 1 medium yellow onion, diced
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 2 tbsp olive oil
• 1/2 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp for garnish fresh thyme leaves

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium yellow onion and 2 minced garlic cloves, sautéing for 5-6 minutes until softened and translucent.
2. Step 2: Stir in 3 cups pumpkin puree, 1 cup chopped roasted chestnuts, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, and 1/2 tsp ground ginger. Cook for 2 minutes until fragrant.
3. Step 3: Pour in 4 cups vegetable broth, bring to a boil, then reduce heat and simmer uncovered for 20 minutes.
4. Step 4: Use an immersion blender to puree the soup until smooth, or carefully transfer in batches to a blender.
5. Step 5: Season with 1 tsp salt and 1/2 tsp black pepper. In a small bowl, whisk 1/2 cup heavy cream with a pinch of ground nutmeg.
6. Step 6: Ladle soup into bowls, drizzle each with the nutmeg cream, and garnish with 1 tsp fresh thyme leaves before serving.