I had to get used to cooking for French people when we're in France. At first, it fairly scared the #$%?& out of me. I mean, the French are such good cooks and such good eaters and such discriminating connoisseurs. What could I possibly cook for them that would make their tummies and taste buds happy?
Corey and Yann came for lunch one day and brought a large potiron. Potiron is pumkin. Except this one was wider than ours, the ridges more defined and the flesh a deep orange.
The next time they came over for lunch, I served this cream of pumpkin soup that everybody liked very much.
Thursday, I went to a friend's birthday party supper and brought the soup as my contribution, they loved it too.
The difference with this recipe and many other recipes that I have found is that you ROAST the pumpkin before you use it.
You can find the recipe here.
Now if I could just find an antique soupière to serve it in!