Pumpkin chestnut soup

1 onion, diced
1 carrot, diced
50g ginger, grated
750g pumpkin, cut into cubes
300g cooked chestnuts
400ml coconut milk
200ml chicken stock
200ml cream
salt and pepper to taste

Cook onions and ginger in oil until onions are transparent. Add carrot, pumpkin and 200g of the chestnuts, cook briefly.

Add stock and coconut milk, cook for 20 min. Blend and season. Serve with the remaining chestnuts.

Source: the pumpkin stand in the next village

Chestnut tart

2 sticks chestnut puree (around 250g)
3 eggs, separated
100g sugar
1 packet vanilla sugar (or else around 1 tsp vanilla, I guess)
100g butter
a little kirsch

Melt the butter. Mix together the egg yolks, sugar and vanilla sugar; add butter, chestnut puree and kirsch. Beat egg whites then add gently to mixture. Pour into a cake tin, cook at 200C for around 20-25 min. Serve with cream.

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What do the food critics say? Chestnuts, mmmmmm
What does the cook say? I have eaten but not cooked this tart, but it looks pretty easy.

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Source: C's cousin's wife, D

Chestnut cake

150g butter
150g sugar
3 egg yolks
1 tsp cinnamon
2 tsp lemon juice
225g chestnut puree
100g frozen chestnuts, thawed and diced
250 g flour
1 tsp baking powder
3 egg whites, beaten

Icing:
1 egg white
150g icing sugar
1/2 tsp lemon juice

Cream butter and sugar, add egg yolks, cinnamon, lemon juice, chestnut puree and chestnuts, mix. Gently mix in flour and baking powder alternately with beaten eggwhites, using a spatula. Pour into greased 20cm cake tin, cook at 180C for around 60min. Turn out and cool.

For the icing: beat the egg white, add icing sugar and lemon juice. Pour over cake, let set.

Source: Coop magazine, 2 february 2010