Spicy Pumpkin Soup
|Pumpkin flesh||3 Pound, chopped (1.5 Kilograms)|
|Chicken stock||2 1⁄2 Pint (6 Cups / 1.5 Liter)|
|Ground cumin||1 Teaspoon|
|Chili powder||1 Teaspoon|
|Cream||12 Fluid Ounce (1 1/2 Cup / 375 Milliliter)|
|Snipped fresh chives||4 Tablespoon|
|Brandy||2 Fluid Ounce (1/4 Cup / 60 Milliliter)|
|Grated nutmeg||1 Teaspoon|
|Freshly ground black pepper||1|
1. Place pumpkin and stock in a large saucepan, bring to simmering over a medium heat and cook for 20 minutes or until pumpkin is tender. Remove pan from heat and set aside to cool slightly.
2. Place pumpkin and stock in batches in a food processor or blender and process until smooth.
3. Return mixture to a clean pan. Stir in cumin, chili powder and cream and bring to simmering over a medium heat, stirring occasionally. Simmer for 3-5 minutes. Stir in chives, brandy and nutmeg and season to taste with black pepper. Serve with warm herb damper, if desired.