Ingredients
Method
1.Heat oil in a large saucepan; cook onion and garlic, stirring, until onion softens. Add spices; cook, stirring, until fragrant. Add pumpkin, potato, the water, stock and rind; bring to the boil. Reduce heat; simmer, covered, 20 minutes or until vegetables are tender.
2.Meanwhile, make cinnamon cream. Beat ingredients in a small bowl with an electric mixer until soft peaks form.
3.Blend or process soup, in batches, until smooth. Return soup to the same pan; stir over heat until warmed through. Season to taste.
4.Serve bowls of soup topped with cinnamon cream.
Take care when peeling pumpkin, as it is one of the more dangerous kitchen activities. Cut a wedge with a large, heavy knife. To make the skin easier to remove, place it in a microwave-safe dish. Microwave on high (100%) for 1 minute. Place wedge on the cut side for stability and, cutting away from you, cut the skin off.
Note
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Creamy pumpkin and potato soup
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