Winter Reset: Pumpkin and Chestnut Soup

This is one of my favorite soups for the cool winter months when we need to build blood and warm ourselves from the inside out. Pumpkin nourishes the spleen while chestnuts serve to warm the kidneys. The overall effect strengthens Qi, increases circulation, and brings much-needed Yang energy to a cold, damp season.

Ingredients (serves 4)

1 cup dried chestnuts, soaked over night

1 medium pumpkin or butternut squash

3 Tbsp coconut or olive oil

2 onions

2 garlic cloves

2 pints vegetable stock

1 bay leaf

1 tsp rosemary

1 tsp apple cider vinegar or more to taste

Salt and pepper to taste

Parsley to garnish

To Make

Pre-soak the chestnuts overnight or, if available, use fresh chestnuts.

Chop the onions roughly and fry in the oil with the garlic until softened.

Cube the pumpkin, removing the skin and seeds, and sweat with the onions and garlic, turning occasionally until it starts to soften.

Add the vegetable stock, chestnuts, crushed garlic, bay leaf and rosemary.

Simmer for 40 minutes, remove the bayleaf and purée the soup adding a splash of cider vinegar and salt and pepper to taste.

Serve garnished with parsley and a sprinkle of paprika.

From Recipes for Self-Healing by Daverick Leggett.

Photo by Sébastien Bourguet on Unsplash