Chop the potimarron and parsnips into small cubes and plunge them into boiling salted water for 10 minutes. Remove from the heat.
Cut the Tomme de Savoie into small pieces and melt with the white wine in a saucepan for 5 to 8 minutes. Mix with a wooden spatula until you get a smooth, creamy soup.
Pour the Tomme de Savoie soup into a bowl, place the vegetables on top as well as the chestnuts reheated in a dash of water. Sprinkle over a bit of nutmeg and chopped chives.