First cut the chestnuts with a knife and cook them for about 30 minutes in boiling, salted water, with the addition of a sprig of thyme.
Once cooked, remove both the outer skin and the inner skin and set aside.

Meanwhile clean the pumpkin and cut it into cubes.

Fry the smells (onion, celery and carrot) chopped with a little oil, then add the pumpkin and leave it to flavor.
Cover with broth and cook for at least 15 minutes or until softened.

Add the chestnuts (keeping aside some for decoration), cook for a few more minutes and add salt and pepper and season with the nutmeg.
Then blend with a blender until a smooth cream is obtained.

Your pumpkin and chestnut soup is ready: serve, decorate with the chestnuts kept aside and a sprig of rosemary and serve.

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