Cuban Pumpkin Soup

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
Chopped chives

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.

Serves 4-6