How to Make Pumpkin and Chestnut Soup using the Vitamix Blender
Hey, guys. It’s Tommy here from Raw Blend. Today, I’m going to show you how to make a pumpkin and chestnut soup just in time for the holiday season. This is a delicious recipe I know you are going to love.
So in the container, I’m going to put in two cups of room temperature water. I’m using filtered water. All my measurements are on the side there.
I’m going to put in three cups of raw pumpkin. Butternut pumpkin. In it goes.
Let’s chop that up into little cubes to make it a little bit easier. I’m going to put in a whole carrot. Throw it in. I’m going to put in some celery, a little bit of zucchini. Really good for you. Might as well use the end of the zucchini. The most nutritious part lies in there.
I’m going to put in some onion. A little bit of flavour goes a long way in your Vitamix, a little bit of flavour, and more flavor. I’ve got a little bit of garlic with the skin. I don’t have to worry about peeling it. A little bit of ginger. Same again, I don’t have to worry about peeling it.
I’ve got a vegetarian stock cube. I don’t worry about peeling that, I get more iron in my diet. No, [laughs] I’m just playing with you. Not too good on the feelings that one. I want to make sure you peel that. A little bit of stock. I’ve got some pepper. I keep the seasonings pretty simple.
Some pepper, some Himalayan rock salt, and I’m going to put some herbs, a few herbs in as well. A little bit of basil, parsley, rosemary, and thyme. It’s kind of like a song. [laughs] All right. Did I put some chili? You might add a little chili as well. It looks pretty good.
And, of course, I need the chestnuts, pumpkin and chestnut soup. Put about ten fresh chestnuts here. In they go. That’s it. It looks delicious.
Lock the lid into place. I’m going to pulse the machine. I’m going to start on a high speed and just pulse it on off. On off, on off. It’s designed just to suck everything down to the blade. It’s all disappeared. And I let that run for about four minutes to get a hot boil. Here we go.
That’s it, steaming hot soup. So we had some cold water, the raw vegetables, four or five minutes. I’ve got a delicious steaming hot soup. Absolutely beautiful. Pumpkin chestnut soup. Serve you up some of that. Smells amazing. Smells so fresh. And a little bit of garnish.
I’ve got some yogurt here. I’m just going to put in a nice swirl of yogurt, just around like that, and some chives. Just a little bit of greenery on top there. And I like to put on some nutmeg, a little bit of extra flavor. Just like so, and then a little bit of cracked pepper. And that’s it. Pumpkin chestnut soup just in time for the holiday season. Enjoy.