Pumpkin Soup

Cooking Time : 30 min.
 

Method

Cut the top off the pumpkin to form a lid and scoop out the flesh without making any holes in the skin. Remove the seeds and stringy fibres and chop the flesh into small pieces.
Steam the pumpkin flesh for 20 minutes.
Heat the chicken stock.
Blend the pumpkin in the food processor and slowly add the boiling chicken stock.
Pour into a saucepan, add the cream and mix well. Season with salt, pepper and nutmeg.
Dice the croutons.
Pour the soup into the hollowed-out pumpkin and scatter the croutons over the top.
Decorate with chopped chervil.