I Dream of Cream of Pumpkin Soup

A few years ago, I brought cream of pumpkin soup (along with several other dishes) to a small get-together. It must have made an impression because I got a message recently from one of my friends that she was craving this soup. She has since moved to California so the best I could do was send her the recipe, which I did. But then it got me craving the soup. Carol, this is for you!

Cream of Pumpkin Soup (4 to 5 servings)

• 1 tbsp. olive oil
• 1 onion, chopped very finely
• 1 tsp. ground cumin
• ½ tsp. ground coriander
• 1/8 tsp. allspice
• pinch ground nutmeg
• pinch ground cloves
• 1 can (15 oz.) pumpkin purée (unsweetened)
• 4 cups chicken stock
• 1 cup light cream

1. Heat the olive oil in a soup pot over medium-high heat. Add the onions and sauté for 8 to 10 minutes. Add the spices and cook for another 1 to 2 minutes.
2. Add the pumpkin. Add the stock, bring to a simmer, and cook for 20 minutes. Purée or strain the soup so it's very smooth.
3. Add the cream and heat gently.