Chestnut Soup With Pumpkin & Pumpernickel Croutons

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The garnishes:

1/4 cup peeled and cubed ( 1/4-inch) pumpkin or butternut squash

4 slices cocktail-size pumpernickel bread (see Note)

Olive oil as needed

Kosher salt and pepper to taste

The soup:

24 ounces canned or jarred cooked peeled chestnuts

48 ounces (6 cups) low-salt vegetable broth

Asian five-spice powder, to taste

Leaves from 1 large sage sprig

1 to 2 small thyme sprigs

Additional sage leaves, julienned just prior to use

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