— 1 small pumpkin (4 ½ pounds)
— 7 ounces fresh thick cream
— 2 cups poultry broth
— salt, pepper, nutmeg
— 10 croûtons
Cut a hat in the pumpkin. “Dig” the pumpkin carefully – you mustn’t make a hole in the skin. Remove the stringy parts and the seeds. Cut the pulp.
Steam 20 minutes the pieces of pumpkin.
Heat the chicken broth.
Purée the pulp and add progressively the boiling broth. Add the cream and well blend.
Season with pepper, salt and nutmeg.
Bring slowly to a boil.
Dice the croûtons.
Pout the soup in the pumpkin. Add croûtons and chervil.
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