Pumpkin soup with chestnuts

Ingredients

Directions

1. 1

   Washing pumpkins. Cut 1 pumpkin into quarters, remove seeds and dice the pulp. Cut off a lid from the remaining pumpkins. Remove the seeds from the pumpkins and the lid and place everything on a baking tray lined with baking paper. Mix 6 tablespoons of oil with cinnamon and paprika powder, season with salt and pepper, coat the pumpkin interior with it

2. 2

   Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) on the lower shelf for 35-45 minutes (test the flesh of the fruit with a stick to see if it is soft). Cut the bread into slices, place on a baking rack and slide over the pumpkin about 10 minutes before the end of the cooking time

3. 3

   Meanwhile, peel the potatoes, onion and garlic. Wash the potatoes. Dice onion, garlic and potatoes. Heat 2 tablespoons of oil in a pot, fry onion and garlic until transparent, add chestnuts and fry. Sprinkle with 1 tsp. sugar, add potatoes and pumpkin flesh, fry briefly. Season with salt and pepper. Deglaze with broth, add bay leaf, bring to the boil and cook covered for 25-30 minutes. Remove from the heat, puree finely with a hand blender. Season again with salt, pepper, vinegar and sugar

4. 4

   Add soup to the pumpkins. Arrange lid and pumpkins on plates, dust with paprika, add roasted bread. Garnish with laurel leaves as desired