Preheat the oven to 400 degrees F.

Line a baking sheet with parchment paper.

Place the whole pumpkin on the prepared baking sheet.

Bake for 50 minutes or until you can easily run a fork through it.

Remove from the oven. Peel, de-seed, and cut the flesh into chunks.

Heat the butter and oil in a skillet.

Add the chestnuts and saute for a few minutes.

Season with salt, pepper, and sugar.

When they start to brown, remove from the heat and set aside.

Heat the vegetable broth in a pot. Add the hoikkado pieces and bring to a boil.

Turn the heat down and let it simmer for 10 minutes.

Use a stick blender to puree the mixture. Or transfer the mixture to a blender or food processor and puree, then return to the pot.

Stir in the cream.

Season with Kosher salt and freshly ground black pepper to taste.

Add the chestnuts to the mixture and cook, stirring

for 2-3 minutes.

Transfer to bowls or a soup tureen and serve.