Cauliflower Pear Soup with Roasted Chestnuts for #Chestnutlove

A simple soup starts by throwing cauliflower, chestnuts, and pears on a roasting pan and throwing it in the oven and then pureeing everything with broth

  • Author: by Deanna Segrave-Daly, RD
  • Yield: 8 servings 1x


  • 1 large head cauliflower, cut into florettes
  • 12 chestnuts, pierced in 2 spots with a sharp knife
  • 2 Bosc pears, cored and cut in half
  • 1 tablespoon olive or canola oil
  • 1/4 teaspoon salt
  • Fresh ground pepper
  • 1 (32 ounce) carton fat-free, low sodium chicken broth
  • Freshly grated nutmeg
  • Sour cream


  1. Preheat oven to 400 degrees.
  2. In a large bowl toss cauliflower and pears with oil and spread onto 2 large roasting sheets. Add 6 chestnuts to each pan. Roast until cauliflower is golden brown and chestnuts are soft, about 40 minutes.
  3. As soon as chestnuts are cook enough to handle, peal them. Add cauliflower, nuts, pears, chicken broth to a large stock pot and puree with an immersion blender. Heat soup until warm. Taste and adjust seasonings.
  4. Serve topped with grated nutmeg and sour cream.