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1
Cut off and reserve the top of the pumpkin.
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2
Use a large spoon or melon baller to scoop out and discard all of the seeds and strings.
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3
Scrape out the pumpkin flesh without breaking through the shell.
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4
You should have about 6 cups of pumpkin pieces.
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5
Set aside the hollow pumpkin and lid.
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6
In a large casserole, heat 2 tablespoons of butter over medium heat.
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7
Add the onion and saute, stirring often, until softened and very lightly golden, about 6 minutes.
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8
Add the wine and simmer for 1 minute longer.
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9
Add the turnips, carrot, reserved pumpkin flesh, and enough Chicken Stock to cover solids.
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10
Season lightly with salt and pepper.
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11
Cover and bring to a boil.
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12
Meanwhile, cut the bread slices into thin wedges about 1/2-inch long.
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13
In a large skillet, heat 3 tablespoons of butter over medium heat.
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14
Add half of the bread pieces and toss constantly in butter until lightly golden, about 5 minutes.
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15
Add these croutons to the soup.
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16
Saute the remaining uncooked croutons in the remaining butter, set aside for garnish.
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17
Boil soup gently, covered, for 1 hour.
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18
Puree mixture in a processor or blender until smooth.
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19
Return the pureed soup to a clean saucepan, stir in the cream, and bring to a simmer.
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20
Thin, if necessary, with additional stock.
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21
Adjust seasoning with salt and pepper.
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22
Serve soup in pumpkin, passing remaining croutons separately.
