Pumpkin Soup

~1.8kg Pumpkin+ 1 Onion+ 1 Carrot+ 1/2Leek -> 1) Cut into small pieces.

2) Heat Butter in a large saucepan (not overheated the butter). Sauté vegetables until slightly golden.

50g slivered almonds+ 200ml Bouillon+ 200ml Milk+ 200ml whipping cream(2Tbsp reserved for Step 6) -> 3) Stir in Step 2. Bring to boil. Reduce heat and simmer for around 1hr.

4) Blend the soup in a blender mixer. Rub through a fine sieve. Return to saucepan. Bring to boil, stir constantly.
5) Season with Salt+ Pepper.
6) Stir in 1Tsp Butter.
7) Fold in with 2Tbsp Whipped cream
8) Roast 1Tbs slivered almonds in a pan (without any fat), until a light brown.
9) Pour soup into cups. Sprinkle with roasted slivered almonds. Garnish with chervil.

Sauté is a quick cooking process that uses a small amount of hot fat, without liquid. The food is flipped or turned and removed before any liquid is added to the pan drippings if a sauce is desired.

Roasting is a process of cooking foods using medium dry heat, basted frequently with fat but without liquid and uncovered.

Bouillon
English: beef broth
Broth is an English term for the liquid extracted from meat cooked slowly with water, which is then concentrated and used either as a foundation for soup or as a simple soup itself .
A bouillon cube (US) or stock cube (UK) is purchasable in stores. Because canned and cube stocks are usually saltier than homemade stocks, be sure to reduce salt additions to any given recipe when you use them.

Sources:Soupsong
Wikipedia