Potage Au Potiron

Directions

Cut off and reserve the top of the pumpkin.

Use a large spoon or melon baller to scoop out and discard all of the seeds and strings.

Scrape out the pumpkin flesh without breaking through the shell.

You should have about 6 cups of pumpkin pieces. Set aside the hollow pumpkin and lid.

In a large casserole, heat 2 tablespoons of butter over medium heat.

Add the onion and sauté, stirring often, until softened and very lightly golden, about 6 minutes.

Add the wine and simmer for 1 minute longer.

Add the turnips, carrot, reserved pumpkin flesh, and enough Chicken Stock to cover solids.

Season lightly with salt and pepper. Cover and bring to a boil.

Meanwhile, cut the bread slices into thin wedges about ½-inch long.

In a large skillet, heat 3 tablespoons of butter over medium heat.

Add half of the bread pieces and toss constantly in butter until lightly golden, about 5 minutes.

Add these croutons to the soup.

Sauté the remaining uncooked croutons in the remaining butter, set aside for garnish.

Boil soup gently, covered, for 1 hour.

Purée mixture in a processor or blender until smooth.

Return the puréed soup to a clean saucepan, stir in the cream, and bring to a simmer.

Thin, if necessary, with additional stock.

Adjust seasoning with salt and pepper.

Serve soup in pumpkin, passing remaining croutons separately.