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.