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1
Preheat the oven to 180C/Gas Mark 4 and line a baking tray with non-stick baking paper.
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2
Wash the pumpkin seeds and remove any membrane that is still clinging to them.
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3
Pat dry using kitchen paper, then spread the seeds out on the prepared baking tray.
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4
Season with salt and pepper and drizzle with the olive oil, then toss gently to mix.
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5
Roast in the oven for about 10 minutes or until the seeds are lightly toasted, stirring halfway through the cooking time.
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6
Remove from the oven and set aside to cool.
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7
Melt the butter in a large saucepan and once it is foaming, add the pumpkin flesh, cinnamon stick and salt and pepper.
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8
Cover the pan with a lid and cook over a low heat for 10 minutes, stirring occasionally to prevent it from catching.
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9
Remove the lid and increase the heat to medium, then add the wine, bring to the boil and cook for 2 minutes.
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10
Add the stock and bring to the boil, then reduce the heat to a gentle simmer, cover and simmer for about 20 minutes or until the pumpkin begins to soften and break up.
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11
Add half of the chestnuts, simmer for a further 10 minutes, then remove the pan from the heat.
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12
Remove and discard the cinnamon stick.
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13
Carefully transfer the soup to a blender and puree until very smooth.
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14
Return to the pan and if the soup is a bit thick for your liking, stir in a little more stock.
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15
Reheat gently until hot, then taste and adjust the seasoning, if necessary.
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16
While the soup is reheating, roughly chop the remaining chestnuts.
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17
Serve the hot soup in bowls, garnished with the chopped chestnuts and roasted pumpkin seeds.
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18
Serve with plenty of fresh crusty bread.
