Pumpkin soup with roasted chestnuts

It’s super creamy and delicious with only veggies in it.

Ingredients:

• 2 lbs fresh pumpkin cut in big chunks

• 1 onion roughly chopped

• 2 or 3 cloves of garlic chopped

• 1 Tbsp olive oil

• 1 bay leaf

• 1 sprig of thyme

• 1 Tbsp turmeric

• salt and pepper

• 2 cups vegetable broth

• a few roasted chestnuts chopped

• a drizzle of flavored oil (I used wild mushroom & sage)

• parsley flakes

Instructions:

• Heat the olive oil, add the chopped onion and cook for a few minutes until translucent

• Add the chopped garlic and cook a bit more

• Add the pumpkin, the broth, the herbs and the spices, cover and cook until the pumpkin is soft (make sure there is still a little bit of liquid in the pan)

• Remove the herbs and blend everything together until smooth - Add some broth if you want it more liquid

• Pour in a bowl, add the chopped chestnuts, the flavored olive oil and the parsley

Bon appétit!