Chestnut-Pumpkin Velouté

Ingredients:

• 1 medium-sized pumpkin
• 1 cup of roasted chestnuts
• 1 onion, chopped
• 2 cloves of garlic, minced
• 4 cups of chicken or vegetable broth
• 1 cup of heavy cream
• 2 tablespoons of butter
• 1 teaspoon of ground nutmeg
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the pumpkin in half and remove the seeds. Brush with olive oil and place on a baking sheet. Roast for 45 minutes or until the flesh is soft and caramelized.
3. Meanwhile, melt the butter in a large pot over medium heat. Add the onion and garlic and sauté until soft and translucent.
4. Once the pumpkin is roasted, scoop out the flesh and add it to the pot with the onion and garlic.
5. Add the chicken or vegetable broth and roasted chestnuts. Bring the mixture to a boil, then reduce heat to low and let simmer for 10-15 minutes.
6. Remove the pot from the heat and use a hand blender to puree the soup until smooth.
7. Stir in the heavy cream, nutmeg, salt, and pepper to taste.
8. Return the soup to low heat and let simmer for an additional 5-10 minutes before serving.

Verdict:

This chestnut-pumpkin velouté is a classic, creamy soup perfect for chilly fall days. The velvety texture of the soup combined with the earthy flavors of roasted chestnuts and pumpkin make for a delicious and satisfying bowl of comfort.

Serving Suggestions:

Serve this soup hot with a slice of crusty bread or croutons on top. For a fancier presentation, garnish with a dollop of crème fraîche and a sprinkle of chopped fresh herbs, such as parsley or thyme. Enjoy as an appetizer or main dish.