-   1  Tbsp      butter
-   500  grs     chestnuts, frozen
-   ½-1 tsp      hot red pepper, finely
                     chopped
-   1 stick        cinnamon
-     7.5 dl       vegetable stock
-                    salt

Warm butter in a saucepan, add chestnuts, pepper, cinnamon and simmer for about 5-10 min. Pour in vegetable stock and let it cook for about 30 min. 

until chestnuts are tender. Take out the cinnamon  stick, salt to taste and purée in or with a blender/food processor until smooth.

Garnish with coriander leaves. (Optional)