Pumpkin Soup

30g butter

1 brown onion, chopped

2 cloves garlic, crushed

1/2 tsp ground cumin

1/4 tsp ground nutmeg

1kg butternut pumpkin pieces

4 cups chicken stock

1/4 cup cream (optional)

2 tsp chives, chopped

melt butter in a frying pan over medium heat and add onion and garlic and fry gently until softened, about 5 minutes.

add spices and fry gently for 1 minute.

add pumpkin and fry for 1-2 minutes.

add stock, bring to the boil and turn down the heat and simmer covered for 20 minutes, or until pumpkin is tender.

cool slightly, blend thoroughly with a stick blender.

add cream and stir through.

ladle into serving bowls and garnish with chives.