Past pumpkin and chestnuts

04575 PAST pumpkin and CHESTNUTS INGREDIENTS for 4 PEOPLE 1 large yellow squash of 1 kg, 1 carrot, 1 large onion, cloves, cinnamon bark, roasted chestnuts, 25-30, 600 ml water, milk, butter, nutmeg, pepper, salt, grated Parmesan, celery.

Cut the pumpkin in half, remove the seeds and gilds in oven for about 45 minutes (until the pulp is soft: insert a toothpick to the peel to check).

While cooking cover the cut side with aluminum foil to prevent drying the pulp.

Meanwhile place 600 ml water in a saucepan, add cold carrots peeled and cut into slices, celery chopped, large onion slices, 4 cloves and a bit of cinnamon crumbled.

Bring to a boil and cook covered for pot 15 minutes.

Strain the resulting vegetable broth and keep waiting.

Private skin cooked pumpkin, cut it into pieces and put it in vegetable broth; move to the mixer to reduce it into puree, put it back in the pot, add a glass of milk, add salt and bring to a boil.

Add peeled chestnuts and continue cooking for another 10 minutes, to make the mixture smooth and creamy.

If the soup is clumped together too much, add more milk; If, on the other hand, it is not enough, continue cooking to let the appliance dry more (depending on the water content of pumpkin).

Turn, add a knob of butter, a pinch of grated nutmeg and pepper.

Serve the soup hot, accompanying it with grated Parmesan.