Serves 8

* About 6 pounds of pumpkin
* 1 large onion
* 1 garlic clove
* 5 cups heavy cream
* 2 tablespoons finely chopped fresh chives



Preparing and cooking

* Cut the pumpkin into 8 wedges, remove and discard the seeds and membranes. Scoop out the pumpkin flesh and reserve. Discard the rind. Peel and chop onion and clove.
* Cut the flesh into cubes and transfer to a large stockpot, add enough water to cover. Add the onion and garlic. Bring to a boil over high heat.
* Reduce the heat to medium and cook for 30 minutes, until the pumpkin is fork-tender. Remove from the heat. Strain the pumpkin mixture throuth a fine wire sieve and discard the liquid.
* Place the pumpkin mixture in a blender container and purée until smooth.
* Transfer the mixture to a medium saucepan. Stir in the cream.
* Stimmer about 20 minutes, until creamy and heated through.
* To serve, divide the soup among soup bowls. Sprinkle with the chives.

Sources : "City Tavern Cookbook"

Information : Le "City Tavern" is a philadelphian restaurant.

Ingredients
* Some leaves of Swiss chard
* Some leaves of spinach
* Woodland Mushrooms
* Potatoes
* Turkey escalope
* Onion
* Fresh Cream
* Butter
* Olive oil

Preparation

* Make launder Swiss chard.

* Chop finely leaves of spinach, turkey and onions.

* Clean the mushrooms and make the jump into a pan with rows of olive oil until they make all their water.


* Cook the potatoes in water.


* Once cooked potatoes, mash them and confectionnez mashed adding cream, butter and milk.

* Spread leaves bette well drained to the bottom of the gratin dish.


* Add over mushrooms.


* Add the minced turkey.


* End with mashed potatoes.


* Bake in a hot oven and cook for about twenty minutes.

* Use and .... enjoy!


Sources: My inspiration of the moment!

Remarks:

There is no indication of weight because I improvised this dish from a
bag of mushrooms (chanterelles modest feet and mutton) collected by
step-dad, a few vegetables from their gardens and what I 'had in the
freezer and refrigerator ...