The tureen: Cut a round “lid” in the top of the large pumpkin. The stem will serve as the “handle.” Scoop out the seeds and loose fiber. Return the “lid” and set aside.

The soup: Seed the smaller pumpkin and dice the flesh into ½-inch cubes. Measure out 1 cup of flesh and reserve the remainder for another use. Remove the outer skin; reserve. In a large kettle, bring 1 quart of the chicken stock to a boil over high heat. Reduce the heat, add the chicken breast and simmer until cooked through. Removed with a slotted spoon and set aside to cool.

When cool enough to handle, discard the skin and bones and shred the meat. Skim off any foam from the top of the stock. Bring the stock back to a mild boil and cook the butter beans until almost tender. Remove the beans with a slotted spoon and reserve. Bring the stock back to a mild boil and cook the butter beans until almost tender. Remove with a slotted spoon and reserve.

Pour the remaining ½ quart chicken stock into a large pot. Strain the poaching stock through a fine mesh sieve into the large pot of stock. Bring the stock to a light boil and add the cornichons, baby corn, peppers, and tomatoes. Simmer for 10 minutes. Add the scallions, the reserved beans, pumpkin, fruits, and shredded chicken and simmer for 8 to 10 minutes.

Check for seasonings and add salt and pepper to taste. Pour the soup into the pumpkin tureen and serve.