Pumpkin Chestnut Soup

Preheat the oven to 400°F. Cut pumpkin into wedges and scoop out seeds. Place in a large casserole dish or roasting pan. Cover with foil and place in the middle of the oven. Bake for about 2 hours until pumpkin appears soft and has expelled some of its liquid. Drain off the liquid in the pan and return to the oven uncovered to dry out the pumpkin, about 30 minutes. Allow to cool and scoop the flesh from the peel. Place the pumpkin in the center of a large dish towel. Wrap to enclose and squeeze out any excess liquid, reserve.

To peel the chestnuts, score the chestnuts on the elongated side three quarters of the way around with a chestnut knife or small paring knife. Place on a pie tin and roast for 10 minutes until chestnuts start to open along the cut side. Remove from the oven and while still warm, peel off the outside shell and the skin that covers the chestnut. Set aside.

In a wide bottom pan with straight sides, sauté the onion in the butter until soft and beginning to caramelize. Add the brandy and simmer for 2 minutes to cook off the alcohol. Add the pumpkin, three quarters of the chestnuts and cover with the chicken stock. Add the bay leaf and the salt and simmer for 15 minutes until the squash is soft. Remove from the heat. Discard the bay leaf and puree in a blender until smooth. Return to the heat and whisk in the maple syrup and heavy cream. Taste for seasoning and adjust if necessary. Serve in warm bowls. Chop the remaining chestnuts and garnish soup with a drizzle of crème fraîche, the remaining chestnuts and the chives.

Enjoy with a glass of Cakebread Cellars Chardonnay Reserve.