Sweetie Pie Pumpkin Soup with Chestnut Puree

How freaking festive is this recipe? ‘Nuf said. Sweetie pie pumpkins tend to be small, use 2 per 4 servings.
Pre-heat oven to 400 degrees

For the soup:

•2-4 sweetie pie pumpkins, top cut off and reserved, seeds scraped out.
•Low sodium chicken stock, enough to fill the pumpkins
•2 yellow onions, sliced
•Salt
•White pepper
•1/2 cup heavy cream
•2 tbs fresh ginger

For the Chestnut puree:

•10 oz vacuum packed whole roasted chestnuts
•1 and 1/2 cups chicken stock
•1/2 cup of heavy cream

Divide sliced onions, ginger equally among pumpkins and place inside, then pour chicken stock into pumpkins 2 inches from top. Cover with reserved tops and place pumpkins in roasting pan and roast in oven for 45 min to an hour. Remove from oven and let cool until you can handle them safely. Pour out chicken stock/onion mixture in stock pot and scrape out the pumpkin meat into stock pot. With a stick blender, blend it. Slowly bring up to heat just before a simmer and add cream. Turn heat off. Meanwhile, heat chestnuts in stock in a pan, with slotted spoon, remove to food processor; add a little stock at a time and puree, adjusting liquid to get right consistency. Then add a little cream at a time until consistency is like a creamy puree. Drizzle over soup after it is served in bowls.