1 oz butter
1 onion, diced
2 pounds peeled and diced pumpkin
2 tsp. diced Chile pepper
5 cups chicken stock
2 springs fresh thyme
salt and freshly ground pepper
1/2 cup cream
SPICED CREAM TOPPING:
1/2 cup cream
1/4 tsp. each ground cumin, coriander, cayenne pepper
Melt butter in a heavy sauce pan and saute the onion until tender. Add the pumpkin, chile pepper, stock, thyme, salt and pepper. Cover and simmer until the pumpkin is tender. Puree until smooth. Before serving, stir in the cream.
To make the topping, lightly whip the cream with the seasonings. Ladle the soup into bowls and top with a little of the whipped cream and some chopped chives.
Pear butter is a smooth puree of pears that have been simmered with a touch of citrus and nutmeg to bring out the full flavor of the pear. It's a perfect topping on ice cream, slathered on buttered toast or warm biscuits. It's an excellent accompaniment to any pork dish, particularly grilled pork chops or roast pork tenderloin.
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