Pumpkin and Chestnut Soup

Wondering what to do with the leftover insides of the pumpkin after carving your Jack o'lantern, but want something other than pumpkin pie?  Then try this autumnal soup:

Ingredients

10 Chestnuts (or a tin / pack of prepared chestnuts)
One small Pumpkin
600ML Chicken stock
A dash of cream, yoghurt etc
Nutmeg

Method

Peel the chestnuts in whatever way you see fit or use pre prepared ones; Usual method is to make a cut on the curved face and roast or blanch for 5 mins before peeling.
Place the peeled chestnuts in a pan with the pumpkin flesh, minus the tough exterior and the seeds and stringy bits from inside.
Cover with the stock.
Bring to the boil and simmer for 20 minutes.
Blitz.
Grate nutmeg over and season with salt if needed (depends on the stock used).
Stir in the cream, yoghurt or creme fraiche etc
Serve