Pumpkin & Chestnut Soup for the Fall (when chestnuts Fall - DOPE!)

by Joe
(Marbella)

Pumpkin and Chestnut soup

750g peeled pumpkin
2 cubes chicken stock
1 tbsp castor sugar
2 tbsp cornflour
75g crème fraîche
250g chestnuts in tiny pieces
2 pinches nutmeg
Sea salt
Freshly-ground pepper

Chop the pumpkin into pieces.
Make a litre and a half of chicken stock, bring to the boil, add the pumpkin and leave to simmer for 15 minutes.
Remove the pumpkin and blend in a food processor with a little lemon juice.
Mix the cornflour in 200ml of the cooking juice and pour back into the pan along with the blended pumpkin. Season with the sugar, nutmeg, salt and pepper according to taste, add the crème fraîche and mix well.
Keep the soup hot over a low heat while you crush the chestnuts into rough crumbs using a fork.
Pour the soup into bowls and sprinkle with chestnut pieces.
Season again with rock salt (or better for reduced salt -cinnamon!) and two grinds of pepper per bowl.