At the beginning of fall, the chestnut makes its comeback; this fruit, the chestnut, is rich in starch and sucrose, it is easily digestible after cooking, it's a good energy provider, its glycemic index is quite low (40). The presence of B vitamins in the chestnut (especially vitamin B1) allows excellent assimilation of carbohydrates by the body.

The chestnut is rich in minerals, especially potassium, phosphorus, magnesium, and calcium. It is also very rich in antioxidants, like copper, manganese, vitamin E.
The chestnut contains little fat, but these are well balanced - 2/3 monounsaturated and polyunsaturated fatty acids and 1/3 saturated fatty acids.

It also contains a small amount of protein. Moreover, it is an alkalizing and gluten-free food. Accompanied by a can of sardines, a good squash/chestnut soup in the evening can be an excellent meal idea!

Ingredients

• 1 kg of pumpkin
• 1 onion
• 300 g of chestnuts (fresh or frozen)
• 1 tablespoon of oil
• 1 cube of vegetable broth
• salt and pepper

Preparation

1. Peel and cut the pumpkin into small pieces, sauté in oil on low heat for 5 minutes covered.

2. Cut the chestnuts in half and add half to the pot with the squash.

3. Add 1.5 L of water, broth, salt, and pepper, cook on low heat for 20 minutes

4. Blend and adjust the seasoning.

5. Add the rest of the cooked and chopped chestnuts to the soup (to add a bit of substance!)

6. Enjoy.


Bon appétit !