Ingredients

- 500g pumpkin
- 50ml light cream
- 250g whole milk
- 25g sugar
- 1 tsp cinnamon
- butter
- salt and pepper to taste
- Pepper, nutmeg, garlic (optional)
Directions

- Peel pumpkin, cut into chunks, add a chunk of butter onto pumpkin and steam until fully cooked
- Add in cooked pumpkin into Ventray Blender, add in milk, cream and sugar, blend using soup mode or high speed until soup texture reached.