Cream of Pumpkin Soup

For the cream of pumpkin soup, heat butter in a saucepan, sauté finely chopped onion. Add finely chopped white mirepoix (root vegetables) and pumpkin and sauté over medium heat for a few minutes.

Add crushed garlic clove, bay leaf, paprika powder, cumin, salt and bell pepper.

Deglaze with balsamic vinegar and pour in beef broth and whipping cream, bring to a boil and simmer for about 15-20 minutes.

Remove bay leaf and blend soup in a blender. If necessary, thicken slightly with cornstarch.

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