Serves 4

Preparation 30 minutes

• 1 pumpkin
• 1 litre of water
• 30 cl crème fraîche (heavy cream)
• salt, ground pepper
• a few leaves of chervil

1. Cut the pumpkin into quarters.
2. Remove the seeds and skin, then, cut the flesh into large cubes.
3. Add 1 litre of water in the pumpkin cocotte. Cook the pieces of pumpkin over a moderate heat for at least 20 minutes.
4. Liquidise the pumpkin when cooked.
5. Add the crème fraîche and adjust the seasoning.
6. Serve the soup hot.
7. Bon Appétit!