Name: Best Chestnut and Pear Soup – French-Inspired and Easy
Cook time: 45 min
Total time: 45 min
Ingredients: 200 g about 1 cup pre-cooked, peeled chestnuts (vacuum-packed, jar, or canned) (or roast them yourself, instructions in blog post); 3 medium potatoes (400–450 g / about 2 ½ cups, peeled and diced); 1 ripe pear (about 1 cup, peeled, cored, and diced); 1 shallot (finely chopped); 1 small leek (white part, sliced into rings); 2 tbsp butter or olive oil; 700 ml 3 cups vegetable or chicken broth; 1 bay leaf; 2 –3 sprigs of thyme; 1 pinch freshly grated nutmeg; 1 pinch cinnamon (*Johann Lafer’s tip!*); 250 ml 1 cup cream or plant-based alternative; Salt & pepper to taste; Optional: crème fraîche (fresh chives, crispy bacon bits); white wine or white port (optional)

This creamy chestnut soup with pear is the best chestnut soup recipe for cozy season dinners — creamy, elegant, and surprisingly easy to make. Perfect for fall, Christmas, or New Year’s Eve menus, this soup is a true showstopper that tastes just like something you’d get in a fine dining restaurant.

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a bowl of chestnut soup with pear in a brown stoneware bowl garnished with cream and chives

When the roasted chestnut stands return to the central square in Munich, I know that winter is just around the corner! 😍 I absolutely love the smell of warm roasted chestnuts — for me, it’s the first true sign that the holidays are near.

And until Christmas markets officially begin, I like to cozy up with this Creamy Chestnut and Pear Soup — it tastes like autumn in the most elegant way: warm, nutty, and silky-smooth.

This silky chestnut soup recipe is not only perfect for fall dinners but also makes a wonderful starter for your Christmas or New Year’s Eve menu. 🎄🥂

I like to blend the soup while it’s still hot using my high-performance blender — it can handle hot liquids effortlessly, so you get that restaurant-quality, velvety texture in seconds without cooling or transferring.

a bowl of chestnut soup garnished with creme fraiche and topped with chives

Chestnuts: Fresh or Pre-Cooked?

When it comes to chestnuts, I’ll admit I’m a bit of a lazy squirrel 😅 — I usually go for vacuum-packed chestnuts (best price per kilo here), which are ready to use and available in jars or cans at most supermarkets.

If you want to save a little money and go the traditional route, you can also roast and peel fresh chestnuts — here’s how to do it:

How to Roast Fresh Chestnuts in the Oven

Cut a small cross into each chestnut shell using a sharp knife. Preheat the oven to 200°C / 400°F (top and bottom heat) and line a baking sheet with parchment paper.
Place the chestnuts on the sheet with the cut side facing up and add a small oven-safe bowl of water to prevent them from drying out.
Roast for 20–25 minutes, until the shells curl outward and the nuts turn golden brown.
Peel them while still hot, removing the outer shell and the thin inner skin — and enjoy!

a stoneware bowl with chestnut soup topped with creme fraiche and bacon bits and chopped chives

Chef’s Tips

For a silky texture, add a bit more broth or cream when blending. The soup should be creamy, not dense — think fine dining smoothness!
Add a splash of white wine for depth and subtle acidity — a classic French restaurant trick.
Use cinnamon sparingly: just a pinch to complement the nutty chestnuts and sweet pear.
Refined with pear: Choose aromatic varieties like Williams or Conference — they bring gentle sweetness and balance the earthy notes of the chestnuts.
A pat of cold butter at the end gives the soup a glossy, luxurious finish — a true restaurant touch.
Make it vegan: Swap butter and cream for olive oil and oat or cashew cream.
Garnish beautifully: garnish with some thyme crème fraîche, crispy bacon, or thin sliced of chestnuts or pear chips for an elegant presentation.
Serving idea: For a festive dinner, serve it in small glasses or espresso cups as an amuse-bouche — chic and impressive.

eine Schale mit Maronensuppe dekoriert mit creme fraiche

Best Chestnut and Pear Soup – French-Inspired and Easy

Course Appetizer, dinner, lunch

Cuisine French

Keyword chestnut and pear soup, chestnut soup, fall soup recipes, french soup recipes

Cook Time 45 minutes

Total Time 45 minutes

Servings 4

Calories 200 kcal

Ingredients

200 g about 1 cup pre-cooked, peeled chestnuts (vacuum-packed, jar, or canned) or roast them yourself, instructions in blog post
3 medium potatoes 400–450 g / about 2 ½ cups, peeled and diced
1 ripe pear about 1 cup, peeled, cored, and diced
1 shallot finely chopped
1 small leek white part, sliced into rings
2 tbsp butter or olive oil
700 ml 3 cups vegetable or chicken broth
1 bay leaf
2 –3 sprigs of thyme
1 pinch freshly grated nutmeg
1 pinch cinnamon *Johann Lafer’s tip!*
250 ml 1 cup cream or plant-based alternative
Salt & pepper to taste
Optional: crème fraîche fresh chives, crispy bacon bits
white wine or white port optional

Instructions

Heat the butter or olive oil in a large pot over medium heat. Add the shallot and white part of leek and sauté until soft and translucent. Add the diced pear, potatoes, and chestnuts, stirring briefly to coat them in the butter.
Pour in the broth, add the bay leaf and thyme, and bring everything to a gentle simmer. Cook for about 20 minutes, until the potatoes are tender. Remove the herbs and carefully transfer the hot mixture to a high-speed blender. Blend until completely smooth and creamy.
Pour the soup back into the pot. Stir in the cream, a pinch of nutmeg, and a pinch of cinnamon. Heat gently, but don’t let it boil. Season to taste with salt and pepper.
Serve hot, topped with a spoonful of crème fraîche, fresh chives, and crispy bacon bits — ideally with a slice of fresh bread on the side.
✨ **Tip:** This creamy chestnut soup with pear tastes even better the next day. You can prepare it in advance and simply reheat before serving — perfect for a relaxed holiday menu!