Camp Biche

With Spring pecking at her shell, trying to escape, this delicious soup is a bit out of season . . . but keep it in mind for the next time you happen upon some chestnuts and a pumpkin :) and need an elegant, sophisticated soup for a starter.

Chestnut Pumpkin Armanac Soup

• three cups fresh pumpkin cut into one-inch chunks
• two large onions cut into eighths 
• two cups of peeled, cooked chestnuts 
• 1/4 cup Armagnac (or Calvados, or Cognac)
• three cups of chicken or vegetable stock
• nutmeg
• salt and pepper

1. In a large bowl, mix together the pumpkin and onion chunks with two tablespoons of olive oil until lightly coated.
2. Spread chunks out on a cookie sheet and roast in a hot oven, 200 C, until a fork easily penetrates the pumpkin.  About 30 minutes.
3. Over medium-high heat on the stovetop, cook the chunks in a large soup pot.  Add the chestnuts.  Cook for five minutes, stirring once a minute.
4. Add the Armagnac and cook for five minutes.
5. Add the stock.  Bring to a boil then reduce heat to low and let simmer for an hour.
6. Remove about a cup of the liquid and set aside.
7. Pour all of the remaining soup pot contents into a high speed blender and mix, adding in the reserve stock until you get a consistency that you like.
8. Return the blended mixture to a cleaned out soup pot and simmer for another hour . . . tasting and adding salt and pepper and nutmeg as desired