Pumpkins aren't just for carving. Pureed smooth and rich on the palate, this recipe brings a delectable flavor to the table.

• Mince the celery.
• Melt the butter in the pot. Add the celery and cook for 3 minutes.
• Meanwhile, peel and dice the pumpkin and potatoes.
• Peel the garlic clove.
• Add the pumpkin, potatoes and the garlic glove in the pot, along with the chicken stock and milk.
• Add salt and pepper.
• Cover the pot and cook for 9 minutes.
• Add the heavy cream and transfer the preparation to a blender or food processor. Puree the mixture until smooth.
• Dividethe soup into 4 bowls and serve immediately.