Party Hit Creamy Pumpkin Soup

Ingredients

• 2 cups chicken broth 
• 4 cups seasoned croutons 
• 1 dash ground nutmeg 
• 1 cup heavy cream 
• 6 servings salt and pepper to taste
• 4.5 pounds pumpkin 

Equipment

• bowl
• sauce pan

Directions

1. 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.
2. Remove from heat, drain and set aside to cool slightly.
3. 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.
4. Mix in the cream then season with salt, pepper and nutmeg.
5. Remove from heat.
6. Pour soup into the pumpkin shell and garnish with croutons. Top with the pumpkin cap.