FRIJE

Instructions

• 1.   1 can of vacuum-packed chestnuts (drained weight 420 grams)
  
  Remove the skin from the pumpkin. Wash the flesh and cut it into cubes about 2 or 3 cm in size. Put these cubes in a casserole dish. Add enough milk to almost cover the cubes. Add the 2 cubes of chicken broth, mix well, and cook over medium-high heat until the pumpkin pieces are tender. It should take between 20 and 30 minutes depending on the size of your cubes. To check the doneness, pierce a cube with a knife. If it goes in easily, it's done. Then transfer to a blender (or use an immersion blender if you don't have one).
  
  While the pumpkin is cooking, place the bacon in a dry skillet and cook until crispy. Drain on paper towels.
  
  Melt the butter in a skillet, add the chestnuts, and cook for about fifteen minutes, rolling them in the butter regularly until they are golden brown. Once they are well browned, transfer them to a paper towel. Chop them roughly with a knife, mix with the bacon, and serve as a topping for the soup.