Potage Au Potiron

• 1 each pumpkin ripe, 8 to 10 inches in diameter
• 8 tablespoons butter, unsalted
• 1 medium onions chopped
• 23 cup wine white, dry
• 2 small turnip peeled and sliced
• 1 each carrots peeled and sliced
• 6 cups stock chicken
• 1 x salt
• 1 x white pepper white
• 1 each bread french, 10" long thinly sliced or 2 ea bread, rolls, with crust, thinly sliced
• 1/2 cup cream whipping

1. Cut off and reserve the top of the pumpkin.
2. Use a large spoon or melon baller to scoop out and discard all of the seeds and strings.
3. Scrape out the pumpkin flesh without breaking through the shell.
4. You should have about 6 cups of pumpkin pieces.
5. Set aside the hollow pumpkin and lid.
6. In a large casserole, heat 2 tablespoons of butter over medium heat.
7. Add the onion and saute, stirring often, until softened and very lightly golden, about 6 minutes.
8. Add the wine and simmer for 1 minute longer.
9. Add the turnips, carrot, reserved pumpkin flesh, and enough Chicken Stock to cover solids.
10. Season lightly with salt and pepper.
11. Cover and bring to a boil.
12. Meanwhile, cut the bread slices into thin wedges about 1/2-inch long.
13. In a large skillet, heat 3 tablespoons of butter over medium heat.
14. Add half of the bread pieces and toss constantly in butter until lightly golden, about 5 minutes.
15. Add these croutons to the soup.
16. Saute the remaining uncooked croutons in the remaining butter, set aside for garnish.
17. Boil soup gently, covered, for 1 hour.
18. Puree mixture in a processor or blender until smooth.
19. Return the pureed soup to a clean saucepan, stir in the cream, and bring to a simmer.
20. Thin, if necessary, with additional stock.
21. Adjust seasoning with salt and pepper.
22. Serve soup in pumpkin, passing remaining croutons separately.

pumpkin, butter, onions, wine white, carrots, stock chicken, salt, white pepper, bread, cream whipping

Taken from recipeland.com/recipe/v/potage-au-potiron-42248 (may not work)