Pumpkin and carrots velouté with chestnuts pieces

INGREDIENTS

500g pumpkin
3 carrots
1 small potato
1 medium onion
4 or 5 chestnuts
Aromatic herbs (bay leaves powder, oregano, parsely...)
1liter of chicken  broth
salt pepper nutmeg
2 ts of creme fraîche 
sour cream for presentation

RECIPE

Cut the pumpkin, the potatoes and carrots in large cube. cCut the chestnuts in two. chop the onion and fry in 1tbsp of olive oil without browning. Add the remaining vegetables, the aromatic herbs and the chestnuts, add the  chicken broth and bring to a boil.

Cover  and let it boil  about 30 to 40 minutes. Get off the chestnuts. Put the mixture in a blender and mix well till you obtain a smooth and creamy texture. Add more broth if necessary. in a saucepan, heat the soup, add 2ts of creme fraiche ,the salt, pepper and nutmeg. Peel the chestnuts and cut into small pieces. present the velouté  in bowls with pieces of chestnuts in the middle and spinning of cream around.