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1 small pumpkin (about 4 1/2 pounds)
1/2 cup chicken bouillon or broth
1 cup creme fraiche or heavy cream
Salt
Freshly ground pepper
Freshly ground nutmeg
Fresh chervil sprigs
Toasted croutons
Procedure: Slice off the top of the pumpkin as evenly as possible and scoop out and discard the seeds and stringy fiber. Delicately scoop out the pumpkin flesh. Cut the pumpkin flesh into cubes. Place in a steamer basket over simmering water and steam for about 20 minutes or until fork-tender.Place the chicken stock in a small saucepan and warm over medium heat. Transfer the steamed pumpkin to the work bowl of a food processor and process to a pureeTurn the mixture into a.medium saucepan stir in the creme fraiche and mix thoroughly.Season to taste with the salt pepper and grated nutmeg Bring to a boil over medium heat; let boil gently for a few minutes.Presentation: Pour the hot soup into the scooped out pumpkin shell. Chop the chervil. Sprinkle soup with the croutons and the chervil. Serve immediately.
1/2 cup chicken bouillon or broth
1 cup creme fraiche or heavy cream
Salt
Freshly ground pepper
Freshly ground nutmeg
Fresh chervil sprigs
Toasted croutons
Procedure: Slice off the top of the pumpkin as evenly as possible and scoop out and discard the seeds and stringy fiber. Delicately scoop out the pumpkin flesh. Cut the pumpkin flesh into cubes. Place in a steamer basket over simmering water and steam for about 20 minutes or until fork-tender.Place the chicken stock in a small saucepan and warm over medium heat. Transfer the steamed pumpkin to the work bowl of a food processor and process to a pureeTurn the mixture into a.medium saucepan stir in the creme fraiche and mix thoroughly.Season to taste with the salt pepper and grated nutmeg Bring to a boil over medium heat; let boil gently for a few minutes.Presentation: Pour the hot soup into the scooped out pumpkin shell. Chop the chervil. Sprinkle soup with the croutons and the chervil. Serve immediately.