Preparation: 20 minutes

Cooking time: 20 minutes

Ingredients (for 6 people):

  • 800 g of pumpkin
  • 200 g diced bacon
  • 5 onions
  • Butter
  • whole chestnuts cooked over a wood fire 



Brown the coarsely cut onions in the butter at the bottom of a casserole dish. Add the pumpkin cut in large dice and bring back briefly. Cover with water and cook for 20 minutes under pressure. Once cooked, pass the soup mixture to the mill, add the bacon beforehand gilded in a pan.

Serve on crumbled chestnuts. You can add a little cream.