Chestnut and Pumpkin Soup

For the chestnut soup, bring the soup and red wine to the boil. Add the still frozen chestnuts. Make the soup with the lid closed in about 20 min. Put the cooked chestnuts aside for the garnish.

At the same time make the pumpkin soup: Cut the pumpkin into pieces. Remove the peel from the onion and chop it. Meanwhile, sauté both ingredients in the butter for 2 to 3 minutes. Add the soup. Season the soup with ground cloves and make 20 min with the lid closed, until the pumpkin is soft.lift out pieces of pumpkin, cut into strips and set aside for garnish.

Blend the two soups separately with a hand blender or possibly in a blender jar. Add half of the cream and season both soups with salt and freshly ground pepper.

To serve, fill a soup ladle each with chestnut and pumpkin soup and pour into the heated soup plates at the same time, so that the soups do not run into each other if possible. Garnish with the chestnuts and pumpkin strips. Bring to the table immediately.

Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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