Veloute of Pumpkin with Stewed Chestnuts

– Remove the peel from the pumpkin, cut into cubes and set aside. – In a frying pan in 60 g butter, sauté the shallots for 2-3 min, add the finely chopped leek and sauté for another 5 min until soft. – Add the pumpkin, salt and pepper and fold in the whipped cream. – Gently simmer on low heat for 20 min. – Blend the soup in a hand blender. Season to taste, cover and set aside. – Drain, rinse and chop the chestnuts. Roast briefly in the remaining butter, add to the soup and bring to the table hot on the spot.

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