Baking the pumpkin and chestnuts in the oven permit to preserve all their flavors. This soup is creamy, slightly sweet with a note of celery and cinnamon. It is perfect for colder Autumn evenings.
For 3-4 servings you will need:
♥ 1kg pumpkin
♥ 10-15 chestnuts
♥ 1L beef or vegetable bouillon
♥ 1 celery branch
♥ 1/3 teaspoon cinnamon
♥ 1/3 teaspoon nutmeg
♥ salt to taste
1. Peel the pumpkin and chestnuts. There is an easy way to peel chestnuts. First peel just a stip of their shell (open them a bit). Than put them for about 1min to the boiling water. Remove them from the boiling water one by one and while still very hot remove their shell and inner skin. When they are hot everything goes off really easily!
2. Put the diced pumpkin and whole peeled chestnuts into an oven proof dish. Add celery and pour 1 liter of bouillon.
3. Bake at 180′C for 45 minutes (until pumpkin is soft!).
4. Transfer it all to a deep bowl and blend it all (deep bowl will prevent the soup from splashing while blending). Add spices (cinnamon, nutmeg, salt)