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Pumpkin Soup Recipe
Pumpkin Soup
Paul Bocuse, L'Auberge du Pont de Collonges, Lyon 1926-2018
Paul Bocuse, L'Auberge du Pont de Collonges, Lyon 1926-2018
Flavors of Lyon
Total time: 30 to 60 minutes

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

Difficulty: Easy
For 6 servings

- 1 small pumpkin (about 2 kg / 4 1/2 lb.)
- 200 g (3/4 cup) heavy cream
- 500 ml (2 cups) chicken stock
- Salt, pepper and nutmeg
- 10 toasted baguette slices
- A few sprigs of chervil
  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.
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