A highly seasonal soup made with the season's pumpkins and chestnuts. The Total Time below includes making the pumpkin puree' and roasting the chestnut, both of which could be done a day ahead.
"*" See Kitchen Notes for more information or links to special ingredients.
Topping
Division of tasks - On the weekend I roasted the pumpkin and chestnuts. On Tuesday I made the soup which made for a very quick dish on Tuesday.
To get the 3/4 cup of nut meat, purchase at least a pound of fresh chestnuts. If you can’t find fresh chestnuts, you might be able to find them at a specialty store or order on-line.
Vegan – The soup itself is vegan, but the topping is not. To keep it vegan, you could either just eliminate the cream based topping and top with crushed herbs such as sage or dill weed, or top with minced roasted chestnuts. Or you could use soy, almond or coconut based yogurt and cream.
Recipe author: MJ of MJ's Kitchen