Honey and Mustard Pumpkin Soup

1 tbsp. olive oil
1 onion, sliced
1½ tsp. ground cumin
5 lb. pumpkin, peeled and cut into small chunks
7 c. chicken stock
2 tbsp. honey
2 tbsp. Dijon mustard
Freshly ground salt and pepper
Plain yogurt to serve
Extra ground cumin, to serve

Heat oil in a large saucepan over medium heat; add onion & saute until soft, about 5 minutes.  Add cumin and stir for one minute.  Add pumpkin and stock, bring to a boil, then reduce heat, cover, and simmer until pumpkin is soft, about 20 minutes.  Stir in honey and mustard.

Puree soup, then return to saucepan and heat through.  Serve with a dollop of yogurt and a sprinkle of cumin.


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