Summary

Ingredients

• 1 tablespoon butter
• 1 onion (s), diced
• 400 g pumpkin meat
• 200 g chestnut (s), frozen, thawed
• 9 dl vegetable stock
• salt
• pepper
• Cayenne pepper
• 4 tablespoon crème fraîche (plus a little more to serve)
• 1 tablespoon cognac

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Instructions

1. Let the butter warm up, steam the onion. Steam the pumpkin and chestnuts for approx. 5 minutes. Pour in the stock, bring to the boil, reduce the heat, cover and simmer for approx. 20 minutes until soft, puree, season.
2. Add the crème fraîche and cognac, just let it get hot. Serve with a little creme fraîche.