• About 2 cups chestnuts, blanched & peeled
• 6-8 cups of stock
• About 750gm butternut pumpkin, peeled & cubed
• 2 onions, chopped
• A couple of stalks of celery, chopped
• 1 – 1½ tbsp chopped fresh herbs (oregano is good)
• Salt and pepper
• Good pinch nutmeg
• Cream
• Chopped chives

Instructions:

1. Slit the chestnuts on the flat side and boil in water for 10-15 minutes. Remove the outer shell & peel away the brown skin.
2. In a large saucepan, combine the stock, chestnuts, pumpkin, onion, celery & chopped herbs.
3. Bring to boil, reduce to a brisk simmer and allow to cook over moderate heat until the pumpkin & chestnuts are tender.
4. Process soup (use a stick blender or transfer to an upright blender) until it is a smooth texture. Season to taste with salt freshly cracked pepper & nutmeg.
5. If necessary, reheat gently, then ladle into a bowl. Pour a little cream into the bowl and top with chives.

Retrieved from: Ceres Fair Food