Recipe for Pumpkin and Chestnut Soup

Seed, peel, and then cut the squash into 2 to 3 cm cubes. Drain the chestnuts and rinse them with cold water.

Place the diced pumpkin and chestnuts in a pot. Add 750 ml of water to achieve a creamy soup (or more if you prefer a thinner soup). Bring everything to a boil, then add the vegetable bouillon cube. Let simmer for 10 minutes over low heat, stirring occasionally.

To finish, after 10 minutes have passed, pierce the squash to ensure it is tender. If necessary, extend the cooking time. Remove the cooking water but keep it. Place the vegetables in your blender and mix. Gradually add the cooking water until the desired consistency is achieved. Divide into 4 bowls, add a little liquid cream if you like, and enjoy while hot.