Prep. time: 30 minutes
Cooking time: Under 30 minutes

1. Cut a lid from the pumpkin. Carefully scoop out the flesh from the centre, leaving the shell intact and without piercing the skin. Remove the seeds and filaments attached to the flesh. Cut the pulp into pieces.
2. Steam the pieces of pumpkin for about 20 minutes.
3. Heat the chicken stock.
4. Purée the pumpkin pulp in a blender, adding the boiling stock a little at a time. Pour the mixture into a saucepan, add the cream and mix well. Season with salt, pepper and nutmeg to taste.
5. Bring to a boil over medium heat. Let boil briefly.
6. Cut the toasted baguette slices into small cubes.
7. Pour the soup into the hollowed out pumpkin. Sprinkle with the diced croutons. Garnish with chopped chervil.