Spicy Pumpkin Soup

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* 1 tbs olive oil
* 2 medium brown onions, diced
* 1 tsp ground cumin
* 1 tsp ground coriander
* 1/4 tsp ground cinnamon
* 1kg peeled, deseeded, butternut 
  pumpkin, cut into 2.5cm pieces
* 1L (4 cups) vegetable stock
* 125mls (1/2 cup) thin cream (optional)
* Salt & ground black pepper, to taste

1. Heat the olive oil in a large wide based 
   saucepan over medium heat. Add the onions 
   and cook for 4 minutes or until softened.
2. Increase heat to medium high, add the 
   cumin, coriander and cinnamon and cook 
   for 1 minute or until aromatic. Add the 
   pumpkin pieces and stir to coat well in 
   the spice mixture.
3. Add the stock and bring to the boil. 
   Reduce heat to medium low and simmer, 
   covered, for 30 minutes or until the 
   pumpkin is soft.
4. Use a potato masher to mash together the 
   pumpkin and stock until the soup is 
   almost smooth. Stir the cream through 
   the soup (if using) and season with salt 
   and pepper. 

Preparation Time: 20 minutes.
 
Serves: 6.

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