Heat the olive oil in a large pan over medium heat. Add the onion and garlic, and sauté until soft and fragrant, about 3-4 minutes. Add the cubed pumpkin and briefly sauté.
Pour the vegetable broth into the pan and bring it to a boil. Let the soup simmer over low heat until the pumpkin is tender, about 15-20 minutes.
Use an immersion blender or regular blender to puree the soup until smooth. Optionally, add a splash of plant-based cream for extra creaminess. Season with salt and pepper.
Stir the roasted chestnuts into the soup, but set aside a few chestnuts for garnish. Pour the soup into bowls and drizzle a bit of truffle oil over each serving. Garnish with the reserved chestnuts.
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