In a large saucepan heat the broth, put the pumpkin, onion, salt, potatoes, garlic, grains of pepper, bring to boil, reduce the heat and simmer, without closing 40 minutes. Heat the oven to 180 C. Cut the pumpkin in proportion 2 to 1, i.e. to cut off the cap (1/3 of the pumpkin), clean out seeds, pulp (pulp is good to clean this percentiles)

The hollow skin to use as a tureen (which when serving, cover with lid) – grease the outside of pumpkin with oil.

Place the pumpkin in the oven on a baking sheet and bake for about 30 minutes. Try and get her so she can stay warm.

Blend pumpkin mixture, which was braised on the stove. Put back in the pot and stew for 10 more minutes, stirring occasionally. Add the warm cream, pour the sauce in a baked pumpkin. The top can be sprinkled with herbs, pumpkin seeds or grated cheese. Serve immediately hot. We love it with garlic toast or croutons.