Pumpkin-Chestnut Soup

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Martha Stewart
Nutrition per serving    (USDA % daily values)
CAL
452
FAT
27%
CHOL
10%
SOD
3%

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Ingredients for 8 servings

4 tablespoons unsalted butter

2 medium onions, coarsely chopped

8 cups homemade or low-sodium store-bought chicken or vegetable stock, plus more if needed

4 pounds roasted flesh of dry, starchy pumpkin or squash, such as 'Hubbard' or 'Buttercup,' cut into 1-inch cubes

6 large waxy potatoes, such as Yukon gold (about 3 1/2 pounds), peeled and cut into 1-inch cubes

1 jar (15 ounces) whole peeled chestnuts

Coarse salt and freshly ground pepper

Up to 2 tablespoons heavy cream (optional)

Roasted, dried no-hull seeds from pumpkins such as 'Lady Godiva,' for garnish (optional)

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