Cut the top off of the pumpkin and remove the seeds and strings. Carve out the flesh of the pumpkin until the shell is just over 1cm thick. Be careful not to make any holes in the skin - the pumpkin is the serving bowl.
Steam the pumpkin flesh in a saucepan with 5cm of water over medium heat for 20 minutes. Remove from heat, drain and set aside to cool slightly.
In a saucepan over medium heat cook the chicken stock until warm. Puree the pumpkin flesh and gradually stir into the stock. Slowly bring the mixture to a boil.
Mix in the cream then season with salt, pepper and nutmeg. Remove from heat. Pour soup into the pumpkin shell and garnish with croutons. Top with the pumpkin cap.
Perfect centrepiece for my pumpkin-inspired dinner party. The soup was beyond easy to make, and came out smooth, creamy and delicately flavoured. Everyone loved the pumpkin serving bowl, and it did a great job keeping the soup warm throughout the dinner. - 19 Jun 2010