Pumpkin Soup
    Makes 6 Servings

The market: 5 lbs. Pumpkin or butternut squash - 1 gallon Water - 1 ½ cup of butter - ½ cup heavy cream - Salt and pepper -

Peel the pumpkin or squash and remove the seeds. Cut into medium size dices.

In a Staub cocotte, cover the squash with water, add salt and cook on medium heat until completely soft. Drain ¾ of the water from the cocotte, and puree the squash with a whisk. Cook on medium heat and add the butter in small pieces until there is a creamy consistency. Add heavy cream, season with salt and pepper.

Bon Appetit.