Pumpkin and Chestnut Soup

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Step 1
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Roast the chestnuts either in a microwave or in the oven. With either method begin by cutting an x through the rounded top of each nut.

Microwave on high for 90 seconds or until all the nuts have split open. Allow to cool and then peel and roughly chop.

Or, toss with salt, pepper and 1/3 cup of canola oil. Spread on a baking sheet and roast in the oven at 425 degrees until tender, pproximately25 to 35 minutes. Return to bowl, toss, and wrap
bowl tightly with plastic wrap. Cool, then peel and roughly chop.

Step 2
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Cut small pumpkin in half lengthways, then microwave at high for 7 to 10 minutes or until soft. Scoop out and throw away the seeds. Then
scoop out the fleshy part and set aside.

Step 3
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On medium setting, heat oil in large stockpot. Once oil is heated, add butter and then shallots, onion and chopped chestnuts. Cook until
onions are soft and transparent.

Step 4
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Add pumpkin to mixture. Cook for 2 - 3 minutes. Add cinnamon and salt and pepper to taste.

Step 5
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Add sherry, wine and vegetable stock. Reduce heat and simmer for 45 minutes.

Step 6
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Puree mixture in a blender until smooth.

Step 7
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Return to stockpot and reheat when ready to serve. Adjust seasoning if necessary.


Enjoy!

Note: ? Copyright 2005, The Maitre D. All rights reserved. Email: maitred@thousandsof.com The Maitre D is the author of the Culinary Blast and the inspiration behind Thousands and Thousands of Recipes and the Internet Maitre D. If you like food and cooking this is the place to be. Join Thousands and Thousands of Recipes and download your free Internet Maitre D, your guide to food and cooking on the Net. Sign up at www.article.thousandsof.com.

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