1. 5 Hokkaido pumpkins
2. 1/2 TL cinnamon
3. 8 tablespoons of oil
4. 2 TL paprika powder, sweetly
5. 250 gr potatoes
6. 1 onion
7. 2-3 clove of garlic
8. 200 g of sweet chestnuts, precooked
10. 1.3 l of vegetable stock
11. 2 bay leaves
12. balsamic vinegar
1. Devide a pumpkin into four quarters, core it and cube it. Take the lid of the remaining pumpkins and core it. Mix 6 tablespoons of oil, cinnamon, paprika powder, salt and pepper and deb the inside of the pumpkins. Now put the pumkins into the preheated oven, 175 degrees 50 min, on lowest rail. Peel and cut potatoes, onions, garli and braise onions and garlic lightly, now braise the sweet chestnuts.
Add 1TL sugar, the potatoes and pumpkin. Deglaze it with broth, add the bay leaf, and bring it to a boil. Allow it to cook 30 min, covered. Take the bay leaf out and mash it. to salt, pepper, sugar, vinegar to taste. Now pour the soup in the pumpkins and bon appétit!
1. Cut French bread into thin dslices and put it the last 10 minutes in theoven, together with the pumpkins.