Chestnuts – From Forest Treasure to Autumn Feast

Everything you need to know: 3 tried-and-tested recipes, prep tips, and a full FAQ.

When the air smells like smoke and the forest glows in warm colors, it can only mean one thing – chestnut season has arrived. This humble woodland fruit is nutritious, versatile, and naturally gluten-free, which makes it shine in soups, side dishes, and desserts. Below you’ll find a quick guide with 3 proven recipes and practical tips for using chestnuts at home.

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🍲 Creamy Chestnut Soup 🥔 Savory Chestnut Purée 🍰 Chestnut Cream Dessert ❓ Chestnut FAQ

Creamy Chestnut Soup with Nutmeg and Thyme

A gentle, slightly sweet soup with the nutty depth of chestnuts and the aroma of fresh herbs. A bowl of autumn comfort that warms the body and soul.

Ingredients (serves 4)

• 300 g cooked, peeled chestnuts
• 1 onion
• 2 cloves garlic
• 1 medium potato
• 700 ml vegetable stock (or water + stock cube)
• 150 ml cooking cream
• 2 sprigs fresh thyme
• Pinch of nutmeg
• 2 tbsp olive oil
• Salt and freshly ground black pepper to taste

Instructions

1. Sauté chopped onion and garlic in olive oil until fragrant.
2. Add chopped potato and chestnuts, stir well, then pour in the stock.
3. Add thyme and simmer for about 25 minutes, until the potato is soft.
4. Remove the thyme, blend the soup until smooth, and stir in the cream and seasonings.
5. Serve with toasted bread, a drizzle of pumpkin seed oil, and a sprinkle of Parmesan.

Tip: For a deeper flavor, add a few drops of truffle oil just before serving.

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Savory Chestnut Purée

Creamy, rich, and gently sweet – the perfect side dish for roasts, game, or baked vegetables. A timeless autumn classic.

Ingredients (serves 4)

• 400 g cooked chestnuts
• 200 ml milk
• 50 g butter
• Salt and freshly ground black pepper to taste
• Pinch of nutmeg

Instructions

1. In a saucepan, heat the milk and add the chestnuts. Cook for 10 minutes until completely soft.
2. Add butter, nutmeg, salt, and pepper, then blend into a smooth purée.
3. If too thick, add a splash more milk. Serve warm as a side.

Tip: Add a splash of white wine while cooking the chestnuts for a more aromatic flavor.

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Chestnut Cream with Honey and Vanilla (Dessert in a Glass)

An elegant autumn dessert you can prepare in advance. Soft in texture, delicately sweet, and infused with vanilla – a perfect end to any meal.

Ingredients (serves 4)

• 250 g cooked chestnuts
• 200 ml whipping cream
• 2 tbsp honey
• 1 tsp vanilla paste
• 1 tbsp rum
• Chopped walnuts and grated dark chocolate, for topping
• Whipped cream and extra honey, for decoration

Instructions

1. Blend the chestnuts into a smooth purée (add a little milk if necessary).
2. Mix in the honey, vanilla, and rum until well combined.
3. Whip the cream until stiff and gently fold it into the chestnut mixture.
4. Layer the mixture in glasses: cream, chopped nuts and chocolate, then more cream. Chill for at least 2 hours.
5. Before serving, top with whipped cream, sprinkle with nuts and chocolate, and drizzle with honey.

Tip: Add a teaspoon of grated orange zest for a refreshing twist.

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❓ FAQ – All About Chestnuts

How do I choose good chestnuts?
Pick ones with shiny, smooth shells free of cracks or holes. The heavier they feel for their size, the fresher they are.

How do I peel them easily?
Score the shells with a cross before cooking or roasting. Peel while still warm for easier removal.

Can chestnuts be frozen?
Yes. Freeze cooled cooked or roasted chestnuts in a bag and use them later for soups, purées, or desserts.

Roasted or boiled?
Roasted chestnuts have a stronger, nuttier flavor, while boiled ones are softer and ideal for purées or creams.

Are chestnuts healthy?
Yes – they’re rich in fiber, vitamins B and C, naturally gluten-free, and a great source of energy.

How long do they keep?
Fresh chestnuts last up to 2 weeks in the fridge, while cooked or roasted ones keep 3–4 days in a sealed container.

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