You could also use maple syrup as a sweetener, or top with
chopped roasted chestnuts.
Roast in a preheated 375 degree F. oven for 7 to 10 minutes or until the seeds are lightly browned and crispy.You can garnish this soup with a variety of different options such as a dollop of light sour cream, a spoonful of diced pears and
chopped roasted chestnuts sauteed until tender, some chopped fresh greens such as watercress, or with a sprinkling of roasted crisp pumpkin seeds as I used in the photo.
Not exact matches
If you want another great variation on this recipe, swap out the 1/4 cup cheese for 1 cup of shelled,
chopped,
roasted chestnuts.
One pound fresh,
roasted chestnuts,
chopped 2 large ripe persimmons,
chopped 2 ripe bananas,
chopped 1/2 cup currants 1/2 cup fresh cranberries Lemon and orange zest Shredded coconut, to taste
1 roll of puff pastry (the one sold in the UK supermarkets is vegan) 250 of
Chestnut Mushrooms — cut into thick slices 8 shallots — peeled and cut in half 1 garlic cloves — crushed 1 Just a Splash Marsala pouch A bunch of fresh thyme An handful of walnuts — roughly
chopped Few rockets leaves to sprinkle on top Olive oil for
roasting and frying