Pumpkin Soup with Chili and Chestnuts

Ingredients

• 200 g cooked chestnuts (vacuum packed)
• 1 red chili pepper
• 2 tbsp pumpkin seed oil
• 1.5 tbsp balsamic cream
• Sea salt
• black pepper (freshly ground)
• a handful of basil
• 150 g waxy potatoes
• 350 g pumpkin flesh (e.g., butternut squash)
• 1 small onion
• 1 Garlic clove
• 2 tbsp Vegetable oil
• 600 ml Vegetable Broth
• 100 ml dry white wine
• 100 ml heavy cream
• Nutmeg (freshly grated)
• ground chili peppers

Instructions

1. 1.

   Dice the chestnuts. Wash the chili pepper, cut it lengthwise, remove seeds and strip off the white membrane, then slice the flesh into thin strips. Slice some basil similarly and set aside the rest for garnish. Mix everything in a bowl with oil and balsamic cream, season with salt and pepper, and let marinate for at least 30 minutes.

2. 2.

   Peel and halve the onion and garlic, then dice finely. Wash the potatoes under lukewarm water with a vegetable brush, peel and chop them. Chop the pumpkin flesh as well.

3. 3.

   Heat oil in a large pot, sauté onion and garlic until translucent, add the vegetables and cook briefly. Pour in broth and wine, add a pinch of chili, cover and simmer over medium heat for about 25 minutes until tender.

4. 4.

   Blend the soup, stir in cream, and season with salt, pepper, and nutmeg to taste.

5. 5.

   Fill preheated glasses with the soup, top with some marinated chestnuts, garnish with basil, and serve hot.