Party Hit Creamy Pumpkin Soup recipe

6 servings

4 1/2 pounds sugar pumpkin

2 cups chicken broth

1 cup heavy cream

salt and pepper to taste

1 dash ground nutmeg

4 cups seasoned croutons

Cut the top off of the pumpkin and remove the seeds and strings.

Carve out the flesh of the pumpkin until the shell is about 1/2 inch thick.

Be careful not to make any holes in the skin - the pumpkin is the serving bowl.

Steam the pumpkin flesh in a saucepan with an inch of water, over medium heat for 20 minutes.

Remove from heat, drain and set aside to cool slightly.

In a saucepan over medium heat, cook the chicken broth until warm.

Puree the pumpkin flesh and gradually stir into the pumpkin broth.

Slowly bring the mixture to a boil.

Mix in the cream then season with salt, pepper and nutmeg.

Remove from heat.

Pour soup into the pumpkin shell and garnish with croutons.

Top with the pumpkin cap.