Recipe for Pumpkin Soup with Chestnut Chunks

Cut the pumpkin into wedges and remove the skin, fibers, and seeds. Cut the flesh into large cubes.

In the upper part of the steamer, steam the pumpkin for 30 to 35 minutes. Its flesh should be tender: check by piercing it with the tip of a knife.

Peel and chop the onion and garlic into small pieces, after removing the sprout from the garlic.

In a large pot, heat the olive oil. Add the onion and garlic and cook for a few minutes over medium heat. Add the chicken broth, diced pumpkin, 150g of chopped chestnuts, nutmeg, salt, and pepper. Let it simmer for 20 to 25 minutes.

To finish, once off the heat, blend the soup using a food processor. Add the cream and check the seasoning. Serve hot.