Preparation time: 20 minutes
Cooking time: 30 minutes

Charles Gilles says, "Fall is the time for game and squash. Pumpkin can be prepared in both sweet and savory recipes. The hollowed shell makes a perfect tureen for serving."

Preparing the cream soup

1. Shell the crayfish. Crush the shells, reserving 10 for decoration. 
2. Color the shells in olive oil; add the aromatic garnish and sweat gently. Flambé with cognac.
3. Deglaze with white wine and reduce to a glaze. Add the coarsely chopped tomatoes and concentrate. 
4. Add the vegetable broth (made from the trimmings), garlic and bouquet garni. Simmer for 30 minutes. 
5. Strain, pressing well on the solids. Reduce by half.
6. Add the pumpkin and cook for 15 minutes; liquefy in the blender. 
7. Ladle some of the hot soup into the cream and egg yolks; return to the soup and heat without boiling until thickened.

Preparing the garnish

1. Sauté the crayfish tails. 
2. Shave the parmesan on a mandolin. 
3. Cut some pumpkin into cubes; cook in butter with a hint of cinnamon. 

Preparing the gnocchi

1. ensure the mashed potatoes are quite dry. Add some flour to give them good consistency.
2. Add the egg yolks, and if necessary some dried potato flakes. 
3. Cool. Roll out into cylinders, cut into pieces and roll them over the tines of a fork. 

Presentation

1. Arrange a mound of diced pumpkin in the center of the plate; add the gnocchi, alternating with the crayfish tails and Parmesan shavings. 
2. Top with crayfish shells and chervil sprigs. 
3. Serve the velouté in individual bowls or in a pumpkin.