Ingredients: pumpkin, chicken broth, milk, cornstarch, fresh cream, walnuts, salt, pepper, butter

Directions:

1) Slice the pumpkin into a curved crescent shape about 2 cm thick and cut off the skin.

2) Put the cut pumpkin into a pot and fill it with 1 cup of chicken stock. Cook the butternut squash until it's about 80% cooked and tender.

3) Add 1 cup of milk and cook over low heat for 6 to 8 minutes, being careful not to bring the milk to a boil.

4) Mix 1 tablespoon of cornflour with 2 tablespoons of water and pour it into the pan to increase the consistency.

5) Add 1/2 cup of cream at this time and adjust the flavor with a pinch of salt and pepper.

6) Dissolve 2 tablespoons of butter in to add flavor. Finish with nuts and 1 tsp of cream to garnish. Lara used sauteed chopped walnuts. You can also use dried sliced almonds.

*Cook the butternut squash until it is tender and slightly melts into the soup best.

*Salt is really only a pinch. Use only a pinch of salt in any dish made with cream, and pepper is essential.

This creamy pumpkin really isn't greasy at all, it's very tasty!