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.
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.
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