(Courtesy of Ann Creber, Food Consultant and chestnut grower, Melbourne)

(Serves 6) 
 

6-8 cups rich chicken stock
750g pumpkin (butternut is delicious!) peeled & cubed
3 onions, chopped
1 stalk celery, chopped
1-1/2 tbs chopped fresh herbs
2/3 cup chestnuts (fresh or dried & rehydrated)
salt & pepper to taste
good pinch nutmeg
cream
chopped chives

1. In a large saucepan, combine stock, pumpkin, celery, herbs and chestnuts.
   
2. Bring to the boil, reduce to a brisk simmer and allow to cook over moderate heat until pumpkin and chestnuts are tender.
   
3. Ladle the soup in small batches into a blender or food processor bowl and process to a smooth texture. Add salt, pepper and nutmeg.
   
4. If necessary, reheat gently then ladle into heated bowls.
   
5. Pour a little cream into each bowl and top with chives.