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1
The tureen: Cut a round lid in the top of the large pumpkin.
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2
The stem will serve as the handle.
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3
Scoop out the seeds and loose fiber.
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4
Return the lid and set aside.
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5
The soup: Seed the smaller pumpkin and dice the flesh into 1/2-inch cubes.
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6
Measure out 1 cup of flesh and reserve the remainder for another use.
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7
Remove the outer skin; reserve.
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8
In a large kettle, bring 1 quart of the chicken stock to a boil over high heat.
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9
Reduce the heat, add the chicken breast and simmer until cooked through.
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10
Removed with a slotted spoon and set aside to cool.
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11
When cool enough to handle, discard the skin and bones and shred the meat.
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12
Skim off any foam from the top of the stock.
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13
Bring the stock back to a mild boil and cook the butter beans until almost tender.
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14
Remove the beans with a slotted spoon and reserve.
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15
Bring the stock back to a mild boil and cook the butter beans until almost tender.
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16
Remove with a slotted spoon and reserve.
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17
Pour the remaining 1/2 quart chicken stock into a large pot.
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18
Strain the poaching stock through a fine mesh sieve into the large pot of stock.
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19
Bring the stock to a light boil and add the cornichons, baby corn, peppers, and tomatoes.
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20
Simmer for 10 minutes.
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21
Add the scallions, the reserved beans, pumpkin, fruits, and shredded chicken and simmer for 8 to 10 minutes.
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22
Check for seasonings and add salt and pepper to taste.
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23
Pour the soup into the pumpkin tureen and serve.
