I posted a version of this soup before, but here’s what I did this time (without looking back at the previous one).
2 sweet potatoes, peeled and cubed
1 16-oz. can of pumpkin
1 package cooked chestnuts
4-6 cups chicken broth and water
Salt and pepper
1/2 cup apple cider (optional)
Preheat oven to 400 F and peel and cube sweet potatoes. Toss the cubes with some olive oil, salt and pepper, and roast at 400 for about 20 minutes, turning once (these were smallish sweet potatoes to begin with and I cut small cubes; larger cubes of potatoes will take a little longer).
Meanwhile, chop the onion and saute it in butter in a soup pot. Once the onion has softened, add the water and broth and bring to a simmer. (You could add a bay leaf here; I forgot.) Stir in the pumpkin, the chestnuts, and the roasted sweet potatoes and let the soup simmer for a while. Add cider (this was an impulse; I had the last inch of a half-gallon of cider in the fridge). Remove bay leaf, if using, let the soup cool just slightly, then puree with an immersion blender.
Without the carrots, milk, and cream, the chestnut flavor is very strong; great if you really love chestnuts, but if you want a milder flavor, go ahead and include the carrots and dairy. (And the cinnamon and nutmeg, of course; I forgot those too. It was kind of a spur-of-the-moment soup.)