Pumpkin or squash chicken soup

Time of preparation : 20 minutes / Cooking time: 1 hour
For 6-8 people / Easy / Cost: medium


1 beautiful pumpkin or 1 squash per person
4 pieces of chicken (white, drumstick, thigh…)
1 litre of degreased poultry broth
500g of chanterelles (or trumpets)
50cl of liquid cream
1/2 level teaspoon grated nutmeg
1/2 teaspoon powdered cinnamon
2 tablespoons chopped chives
2 tablespoons chervil

Cut a cap from the top of the pumpkin (or squashes), take off the seeds and fibrous parts. Remove all the flesh with a spoon and carefully avoid puncturing the skin.

In a pressure cooker, put the chicken pieces, the pumpkin flesh (or squahes), wet with the broth liter, add the pepper, nutmeg and cinnamon. Cook for 1 hour after the valve whispers.

Remove the chicken pieces, the bones, crumble the flesh roughly.

Put it back in the pressure cooker, bring it to a boil.

To the first broth, add the cream, the herbs and the mushrooms (previously cleaned and minced) and cut off the heat.

Pour your soup into the hollowed out pumpkin (or squashes), put the cap back on and present it to your guests