Creamy Pumpkin Soup with Chestnut Jam

I find this recipe amazing. I invented it according to a recipe that I found in a recipe book all dedicated to pumpkins. It is very delicious, sweet (but not too much) and extremely simple to prepare. Let's see!

Ingredients:

1000 g pumpkin (I used provence pumpkin because of its sweet flesh)

5-7 dl coconut milk or goat milk

4 tablespoon of chestnut jam or chestnut paste

olive oil

Preparation:

Chop pumpkin into 3-4 cm cubes.

Heat a splash of olive oil over a medium heat and simmer pumpkin being careful not to burn it.

When the pumpkin is a little bit softened pour coconut milk or goat milk (it should cover the pumpkin pieces) and bring to the boil on a medium heat. Then turn the heat down and cook until pumpkin is tender. Add milk if needed.

When the pumpkin chops are quite tender spoon out 4 tablespoons of chestnut jam and cook for another 2-3 minutes.

Puree the soup with a handblender until smooth.