Preheat the oven to 180c/350f and line a baking sheet with parchment paper and set aside.
Bring a medium sized saucepan to a boil.
Place a chestnut on a chopping board and use a serrated knife to slice lengthways across the shell to expose the nut. Repeat this step with each of the chestnuts and set aside.
Once all of the chestnuts have been sliced, place them in the saucepan of boiling water.
Boil the chestnuts for 5 minutes
Then use a sieve or slotted spoon to remove and drain off the excess water
Place the chestnuts on one side of the baking sheet and on the other side, place the pumpkin pieces and liberally coat them with oil.
Roast in the oven for 15- 20 minutes or until the pumpkin is slightly golden
De-shell the chestnuts while they are hot (if you can manage to) as the peel will be much harder to remove as they cool down and set aside with the pumpkin
On medium heat, add the oil ( I used my casserole dish)
Proceed to saute the onion and garlic until translucent and soft
Add the chestnuts, pumpkin, coconut milk and vegetable stock and simmer for 3-4 minutes while stirring
Use an immersion stick or high speed blender to puree the contents into a smooth consistency
Stir in the thyme, nutmeg, cinnamon and black pepper and pink salt to taste