Whipped Pumpkin and Chestnut Soup

1 Preheat the stove to 200 degrees. Score the chestnuts crosswise with a sharp kitchen knife and bake in the oven on the middle shelf for about 10 minutes until the skin cracks open.

2 Peel off the shell, or perhaps use a coffee spoon to loosen the flesh from the shell. Next, remove the brown “felt”. Cut the pumpkin flesh into cubes.

3 Melt the butter in a saucepan and caramelize the chestnuts in it with the sugar, stirring for about 4 minutes.

4 Add the pumpkin and fill up with Madeira, soup, port wine and whipped cream. Simmer the soup on low heat for about 15 min. until the chestnuts are cooked soft.

5 Blend the soup with a hand blender. Season with salt, pepper and the truffle oil and blend again until really creamy.

This is how you turn the pumpkin into an attractive soup bowl: Place a pastry ring or baking dish on top and cut the pumpkin along it in a jagged shape.

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