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1
Cut off top of pumpkin at least 5 inches across, so that it can serve as a lid.
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2
Scoop out and discard all seeds and stringy material.
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3
Using a large sturdy spoon, scrape out 6 cups of pumpkin meat, taking care not to break through the shell.
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4
Set aside the pumpkin and its lid in a warm place.
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5
In a large soup pot over medium-low heat, melt 2 tablespoons butter.
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6
Add onion and saute until tender, about 5 minutes.
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7
Add wine and simmer for 1 minute.
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8
Add turnips, carrot, potato, pumpkin meat and enough chicken stock or water to barely cover.
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9
Cover and bring to a boil.
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10
Meanwhile, in a large skillet, heat remaining 6 tablespoons butter, and add bread slices, turning until lightly browned on both sides.
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11
Set aside half for garnish, and when soup has come to a boil, add remaining half to the soup.
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12
Gently simmer soup for 1 hour, stirring once or twice.
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13
The soup will be very thick; if it seems in danger of burning, reduce heat and stir in a small amount of broth or water.
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14
Add cream, and season to taste with salt and pepper.
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15
Using an immersion blender, puree the hot soup in the pot until very smooth.
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16
Alternatively, remove soup from heat and allow to cool until no longer steaming, then puree in a food processor or blender.
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17
Return soup to a clean pot and reheat gently.
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18
Pour hot soup into pumpkin.
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19
Serve from pumpkin, garnishing each serving with one or two reserved toasts.
