INGREDIENTS

INSTRUCTIONS

** See recipe for Chicken Stock.
Cut off and reserve the top of the pumpkin.  Use a large spoon or
melon baller to scoop out and discard all of the seeds and strings.
Scrape out the pumpkin flesh without breaking through the shell.  You
should have about 6 cups of pumpkin pieces.  Set aside the hollow
pumpkin and lid.
In a large casserole, heat 2 tablespoons of butter over medium
heat.  Add the onion and saute, stirring often, until softened and
very lightly golden, about 6 minutes.  Add the wine and simmer for 1
minute longer.  Add the turnips, carrot, reserved pumpkin flesh, and
enough Chicken Stock to cover solids.  Season lightly with salt and
pepper.  Cover and bring to a boil.
Meanwhile, cut the bread slices into thin wedges about 1/2-inch
long.  In a large skillet, heat 3 tablespoons of butter over medium
heat.  Add half of the bread pieces and toss constantly in butter
until lightly golden, about 5 minutes.  Add these croutons to the
soup.  Saute the remaining uncooked croutons in the remaining butter,
set aside for garnish.
Boil soup gently, covered, for 1 hour.  Puree mixture in a
processor or blender until smooth.  Return the pureed soup to a clean
saucepan, stir in the cream, and bring to a simmer.  Thin, if
necessary, with additional stock.  Adjust seasoning with salt and
pepper.  Serve soup in pumpkin, passing remaining croutons separately.
Source:  New York's Master Chefs, Bon Appetit Magazine
:  Written by Richard Sax, Photographs by Nancy McFarland
:  The Knapp Press, Los Angeles, 1985
Chef:   Andre Soltner, Lutece Restaurant, New York
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip

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