Cut chestnuts with a chestnut cutter (or sharp knife) on the flat side, scald for a few minutes in boiling hot water and peel immediately. Boil chestnuts in salted water until tender, set aside 8 chestnuts as a preserving, then finely chop (mince) the rest in a food processor or press through a fine sieve. Mix the chestnut puree with breadcrumbs and pour in enough hot beef broth and bring to a boil to make a creamy, not too thick soup. Stir the cream into the soup, continue to simmer briefly, season with salt and pepper and, if necessary, whip with a hand blender until frothy. Before serving, briefly warm the chestnuts in the soup again, sprinkle with grated nutmeg or cinnamon powder and serve the finished soup in preheated soup cups or plates.