Roasted Chestnut Pear & Chickpea Soup

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Roasted Chestnut Pear & Chickpea Soup


Units Scale
  • 1 large celery stalk, halved and cut into 3rds
  • 1 large carrot, halved and cut into 3rds
  • 1 shallot, cut into forths
  • 1 large garlic clove, peeled
  • 3 tablespoons extra virgin olive oil
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 2 cups chestnuts or 1-1/2 cups roasted and peeled
  • 115oz can chickpeas, drained and rinsed
  • 2 bartlett pears, ripe, cut into 2-inch cubes
  • 810 sprigs of thyme
  • 67 sage leaves
  • 1/4 cup dry white wine
  • 67 cup vegetable broth, simmering
  • 2 tablespoons maple syrup


  1. Preheat the oven to 425 degrees F
  2. Score the tops of all the chestnuts with an x and place them on a baking tray to roast in the oven for 10-12 minutes or until the skins begin to curl back and you can see a toasted yellow inside 
  3. To another roasting tray add the celery, carrot, shallot, garlic, springs of thyme, sage leaves and pears and toss with the olive oil and salt until coated.
  4. Roast for about 10 minutes pulling them out halfway through, to toss,add the white scraping the bottom of the tray well, and the chickpeas
  5. Place the tray back into the oven for another 5-10 minutes until the vegetables, chickpeas, and pears turn golden brown.
  6. Once the roasted chestnuts have slightly cooled, squeeze and crack them to remove the shells 
  7. Finally, add all the ingredients to the blender – the tray of roasted goodness, the chestnuts, maple, and simmering broth and blend until creamy and enjoy! 

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