Roasted Pumpkin-Chestnut Soup

Roasted Pumpkin-Chestnut Soup
2 tablespoon olive oil
2 tablespoon carrot, small diced
2 tablespoon onion, small diced
2 tablespoon celery, small diced
1 teaspoon minced garlic
1/2 teaspoon chopped ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon dry thyme
Pinch nutmeg
Pinch ground cloves
1/2 cup roasted pumpkin puree
1/2 cup roasted chestnuts
1/2 cup heavy cream
Salt, pepper and honey
In a 1-quart saucepan, heat olive oil until smoking. Brown the carrots, onions and celery. When they are browned, add the garlic and the ginger. Cook for another 2 minutes. Next, add the cinnamon, coriander, thyme, nutmeg and ground cloves. Cook the mixture for another minute.
Stir in the pumpkin and the roasted chestnuts, and cover with water, about 2 inches above the vegetables. Cook until all the vegetables are soft, keeping the water at the same level.
Puree the mixture in a blender until smooth, strain through a fine strainer and return to a 1-quart saucepan. Add the cream and season the soup with salt, pepper and honey. Thin the soup with water, if necessary.
To serve: Garnish the bowl with a mixture of chervil, chives, tarragon and parsley. Pour 8 ounces of the soup into the bowl, tableside.
Serves four.
Nutrition values per serving: 224 calories, 18 g fat, 15 g carbohydrates, 2 g fiber, 2 g protein, 41 mg cholesterol, 93 mg sodium.
Chef Don Yamauchi, Le Francais, Wheeling