Pumpkin Soup with Cranberry Compote and Roasted Chestnuts

Image of Pumpkin Soup With Cranberry Compote And Roasted Chestnuts, Martha Stewart
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Ingredients

Serves 8 to 10

  • FOR THE PUMPKIN SOUP
  • 5 tablespoons unsalted butter
  • 3 cheese pumpkins (3 pounds each), halved and seeded
  • Coarse salt and freshly ground pepper
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon curry powder
  • 1/4 teaspoon freshly grated nutmeg
  • 8 cups low-sodium canned chicken stock
  • 1 cup heavy cream
  • FOR THE CRANBERRY COMPOTE
  • 2 cups fresh cranberries
  • 1/4 cup sugar
  • Zest of 1/2 lemon
  • 1/2 teaspoon coarse salt
  • FOR THE ROASTED CHESTNUTS
  • 10 fresh chestnuts, scored on one end
  • 5 tablespoons unsalted butter

Description

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