Cream of Pumpkin Soup by Kennis Lim

Ingredients:
1. 1 big bowl of pumpkin 
2. 1 yellow onion (suggest Australia cream onion for better sweetness)
3. A pinch of salt, pepper & finely chopped fresh thyme (can replace with dried thyme)
4. A bit of garlic 
5. Unsalted butter (2 small cubes)
6. Whipping cream (agak agak depends how creamy to your liking)

Method:
1. Prepare stock (may use chicken or anchovies).
2. In a pan, melt butter and add in onion & sauté till soft.
3. Add in seasoning and sauté for another 2-3 mins.
4. Add in pumpkin and stir fry for 2-3 mins.
5. Slowly add in stock bit by bit to sauté the ingredient. Don't add all the stock (look at pic just enough to cook the ingredients).
6. Cover the pan and make sure pumpkin & onion soften but not burnt (if dried up add in a bit of stock).
7. Once all soft, blend to make purée. 
8. Add in purée to stock pot filled with stock and keep stirring. Bring to boil.
9. Turn to slow fire and simmer for 30-40 mins.
10. Add in whipping cream and bring to 2nd boil and turn off fire ready to serve.

Tips: add in 1 teaspoon of honey b4 whipping cream to bring out the sweetness.