For a
whole pumpkin, cut a slice from the top and base using a sturdy
knife. Set the pumpkin firmly on a board and cut away the peel,
working from top to base in a curving motion. Cut the peeled
flesh into 1-in/2.5-cm chunks, discarding the seeds. If using
pumpkin pieces, cut away the peel, discard any seeds, and cut
the flesh into chunks.
Melt
the butter in a large soup pot, add the bacon, and fry it until
crisp, 5 to 7 minutes. Lift it out with a slotted spoon and
drain it on paper towels for garnish. Add the onion to the fat
and fry until starting to brown, 5 to 7 minutes. Stir in the
potato and garlic, and cook just until fragrant. Add the pumpkin
pieces, nutmeg, cayenne, salt, pepper, and enough stock to just
cover the pumpkin. Cover with a lid, bring to a boil, and simmer
until the potato and pumpkin are very tender, 30 to 40 minutes.
Meanwhile, light the broiler to cook the chestnuts. Poke each
chestnut with a knife so they do not burst, then broil them,
turning often, until they are tender, 8 to l2 minutes. Let them
cool enough to handle, then peel them -- don’t worry if some of
the chestnuts crumble.
When
the pumpkin is tender, let the soup cool to tepid, and then
purée it in the pan with a hand-held immersion blender, or use a
food processor. Stir in the milk and bring the soup just to a
boil, adding more milk if necessary so the consistency is rich
and thick but not sticky. Stir in the diced bacon and most of
the peeled chestnuts (set aside a few chestnut pieces for
garnish). Reheat the soup for 1 or 2 minutes, taste, and adjust
the seasoning.
Serve
the soup in a whole pumpkin, cleaned of seeds, and warmed in the
oven for 10 to 15 minutes. Alternatively, use individual warm
soup bowls, swirling a spoonful of cream into each bowl and
topping it with the reserved chestnuts.
This Recipe of the Month
selection comes from Anne Willan's newest release: Anne
Willan From My Château Kitchen (Clarkson Potter/Publishers.
April 2000)
www.randomhouse.com
