Summary

Ingredients

• 5 onion (s)
• 1 kg pumpkin meat, (corresponds to about 2 Hokkaido pumpkins)
• 2 liters broth
• 3 medium potato (s)
• 2 tablespoon honey
• 2 teaspoons lemon pepper
• 1 bunch parsley
• 400 g sour cream, (corresponds to two cups)
• 250 g bacon, diced
• 300 g chestnut (s), also more
• 2 pinches nutmeg, freshly grated
• salt
• Clarified butter
• Water for boiling the chestnuts

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Instructions

1. Cut the chestnuts crosswise and cook in boiling water for 10 minutes. Then remove the peel and skin. Do not take all the chestnuts out of the pot at once, otherwise they will cool down too quickly and the peeling will be even more tedious. Then roughly chop the chestnuts.
2. Peel the potatoes and onions and cut into large cubes. Quarter the pumpkins, remove the seeds and cut into large pieces. Finely chop the parsley.
3. Sweat the onions in a little clarified butter in a saucepan, add the potatoes and pumpkin, fry briefly and deglaze with the stock. Bring to the boil once and then simmer gently for about half an hour.
4. Puree the soup in the pot. Leave out the bacon cubes in a pan and add to the soup. Then add some clarified butter to the pan and fry the chestnut pieces in it.
5. Add a cup of sour cream to the soup and about 2/3 of the parsley. Season with salt, lemon pepper, honey and nutmeg and remove from the heat. Divide the soup on plates, pour the chestnut pieces over them. Put the second cup of sour cream in a piping bag or something similar and put a good dollop of it in the middle of each serving. Sprinkle with the remaining parsley and serve.