Pumpkin and chestnut soup

Preparation stepsTotal time: 40 min

1. 1

   Prepare the vegetables5 min

   

   Peel the squash, cut it into cubes and slice the onion. Weigh everything first, then cut pieces of the same size so they cook evenly. Keep the trimmings aside until the end, in case you need to adjust. Amounts for this step: 800 g kabocha squash; 1 onion.

2. 2

   Sauté5 min

   

   Sweat the onion in a drizzle of oil, then add the squash and the chestnuts. Heat the fat over medium heat without letting it smoke. Stir so everything colors evenly: golden, never black, or it turns bitter. Amounts for this step: 800 g kabocha squash; 200 g cooked chestnuts; 1 onion.

3. 3

   Simmer25 min

   

   Cover with stock and cook for 25 minutes over low heat. The liquid should simmer, not boil. Stay close for the first few minutes to set the heat, then check that nothing sticks to the bottom. Amount for this step: 1 l vegetable stock.

4. 4

   Blend5 min

   

   Blend until smooth, stir in the cream and nutmeg, and adjust the seasoning. Blend in short pulses, scraping down the sides. Taste, adjust the salt and pepper, and thin with a little liquid if it is too thick. Amount for this step: 1 tsp nutmeg.