Topinambur and pumpkin cream soup with chestnuts and stracciatella.

DI Chiara Maci | 23 Nov 2017


Pumpkin and topinambur. Have you ever tried to make a cream soup with these two ingredients?

Unusual respect to classic soups, very good and light.

A final addition of chestnuts and stracciatella for an extra kick.

Advice: cut the topinambur last or put it in water and lemon as soon as cut, to avoid that it blackens.



400g topinambur

600g pumpkin

150g boiled chestnuts (cleaned)

1 onion

500ml vegetable broth

150g stracciatella

Oil evo




– First, boil chestnuts (adding one bay leaf to the water if you like). Peel them when tepid. If you have no time, you can use vacuum packed ones.

– Peel topinambur and potatoes and cut them roughtly, trying to maintain a uniform size for cooking.

– Chop the onion and brown it in a pan with a little oil.

– Add pumpkin and topinambur.

– Dilute with the vegetable broth previously prepared, until all the vegetables are covered with it.

– Cook until vegetables get soft. Adjust salt and pepper.

– Mix with a hand blender, directly inside the saucepan.

– Serve the topinambur and pumpkin cream soup with a few boiled chestnuts on top, a tablespoon of stracciatella, little oil evo and a sprinkling of freshly ground black pepper.

Photo By Chiara Maci
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