Ingredients:
1/2 Medium Pumpkin (or Kalabasa)
1 medium onion (chopped)
3 tbsp butter
1/2 tsp olive or any cooking oil
1L chicken stock
salt & pepper
1 tsp cumin powder (optional)
1 tsp all spice (optional)
1 tsp cayenne pepper (optional)
300 g heavy cream (optional)
Parmesan cheese (optional)
Cooking Instructions:
1. Heat oil in heavy saucepan. Melt butter in oil. Add onion and cook over medium heat until soft.
2. Add broth, salt & pepper, cumin, all spice and cayenne pepper and bring to a boil.
3. Add pumpkin and combine it thoroughly. Simmer for 20 minutes.
4. Blend soup using stick blender (I used a regular blender coz I don't have the stick kind -- make sure not to out everything in the blender all at once or it might explode! Blend little by little).
5. At this point, you can decide whether you need to add cream or not. Mine was a bit creamy already but I still added the cream (only because I already opened the can and got no other use for it).
6. Heat through without boiling.
7. Serve hot with Parmesan cheese and biscuits or crackers (I used M&S Digestive biscuits here). You may also add croutons.
