Forki-style chestnut and pumpkin purée

Roast the chestnuts if bought raw

If the chestnuts are bought raw, they must be roasted in the oven.

1. Preheat the oven to 180 °C.
2. Make a crosswise cut in each chestnut with a knife.
3. Wet the baking tray and arrange the chestnuts on it.
4. Cook them for 30 minutes.
5. Let them cool.

Prepare the purée

1. Remove the skin from the roasted chestnuts, cut them into pieces, and set aside.
2. Peel the pumpkin, cut it into not very large cubes, and set aside.
3. Chop the leek.
4. Put a little oil in a deep saucepan and sauté the leek over low heat.
5. When the leek begins to turn translucent, add the chopped chestnuts and sauté them for 2 minutes.
6. Add the pumpkin cubes and sauté for 5 more minutes.
7. Then add the water and let it boil for one hour.
8. Halfway through cooking, season with salt and pepper to taste.
9. When a quarter of an hour remains before the end of cooking, grate the nutmeg and crush the cloves in a mortar. Add them to the pot.
10. Also add a little oregano and basil.
11. Once cooking is finished, before doing anything else, remove a couple or three ladles of broth, strain it, and set it aside in a jar in case you need it later to finish blending with the hand blender any paste that may remain in the chinois.
12. Let the purée cool slightly and blend it with the hand blender in the same pot.
13. Then pass the purée through a chinois with the help of the pestle to achieve a smooth texture.
14. If a paste residue remains in the chinois that is difficult to pass through, transfer it to the hand blender container together with the reserved broth and blend this remainder again.
15. Once this remainder has been blended, pass it through the chinois again until it goes through completely and incorporate it into the rest of the purée.