Heirloom vegetable author Amy Goldman offers this delectable soup in her book The Compleat Squash, A Passionate Grower’s Guide to Pumpkins, Squashes, and Gourds.

“I have a lifetime supply of canned, whole peeled chestnuts thanks to my mother’s generosity. These golden nuggets invariable find their way into my pumpkin soup, adding flavor and structure–especially if the squash is too watery. You can make gallon sof this soup and squirrel it away in the freezer for up to one year. If freezing, do not add the cream. Wait until after thawing the soun and reheating it to add the cream.”

Pumpkin Chestnut Soup
Serves 8 to 10

2 onions, chopped
4 tablespoons unsalted butter
8 cups chicken or vegetable stock
4 pounds pumpkin or squash, roasted and cubed
6 potatoes, peeled and cubed
One 15-ounce jar whole peeled chestnuts
Salt and freshly ground black pepper
1/2 cup or more heavy cream (optional)

In a large saucepan, saute the onions in butter until translucent, about 5 minutes. Add the stock, squash, potatoes, chestnuts, season with salt and pepper, and cook until the vegetables are tender, about 45 minutes. Puree in a food processor until smooth, adding extra stock as needed, and season with salt and pepper. Stir in heavy cream to taste just before serving.

For more about Amy Goldman, her books and work, visit Rareforms.com