Chestnut and orange soup – a fall favorite

by Kam

I love chestnuts even more than my beloved pumpkin during fall and winter time and every year I can hardly wait to roast those chestnuts and savor them with every bite. I love to cook and bake with them as they’re incredibly versatile to use. You can add them to sweet cakes, hearty stews or enjoy them just as a snack. Apart from just being  delicious, chestnuts are also a real superfood. They contain a lot of fibre and good carbs making them just really healthy, filling and good for our gut. They also contain a good amount of B-vitamins and micronutrients such as iron, copper and manganese. You can buy them pre-cooked and have them at hand for a nice soup or sweet treat.

In this recipe they take this fall favorite soup to the next level. Oranges add a tangy and fruity kick and take the chestnuts for a dance. This recipe is also a great starter for a festive meal – I’m already thinking Christmas or Thanksgiving here.

So all in all a great soup recipe that deserves a try. Since my daughters are somehow not too fond of soups ( don’t know why, who’s kids are the same?) there’s usually plenty for me and the hubs. But they love roasted chestnuts as much as I do so that’s a plus. Feed ’em all the good stuff while we can, right?

Have a beautiful Wednesday everyone!



Chestnut and orange soup

Prep Time 15 minutes
Cook Time 15 minutes
Servings 6


  • 400 grams pre-cooked chestnuts
  • 300 grams celery, diced
  • 1 large onion, chopped
  • 1 medium-sized carrot, diced
  • 100 grams button mushrooms, halved
  • 2 organic oranges, peel and juice
  • 1 l vegetable stock
  • 1-2 tbsp olive oil
  • 400 ml coconut milk
  • 1 tsp ground cinnamon
  • salt and pepper


  1. In a large pot heat olive oil and add onions, celery and carrots. Fry for a couple of minutes. Add mushrooms and fry for 2 more minutes. Add vegetable stock and bring to a boil.

  2. Simmer until vegetables are almost cooked. Add chestnuts, cinnamon and coconut milk. Bring to a boil again.

  3. Add the orange peel and juice. Season with salt and pepper. Blend with a hand blender or kitchen machine until creamy. Serve and enjoy!


Share this post

You may also like

Leave a Comment

Recipe Rating