uf06etCream of pumpkin soup with cinnamon, and grilled button mushroom

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• Peel the pumpkin and chop into cubes.
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• Place in a food steamer and add a broken cinnamon stick to the steamer water.
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• When the pumpkin cubes are tender enough, mix with the strained cinnamon-flavoured cooking water.
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• Place in a saucepan and keep warm over a low heat with a few shavings of butter.
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• Carefully wash the mushrooms and then cut into quarters.
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• Brown in a frying pan with some butter.
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• When they are the right colour, pour the cream of pumpkin soup into a recipient, garnish with the mushrooms and season them with some Madagascar white pepper and chopped coriander leaves.
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Recommended grind: Medium (3 or 4)