 Cream of pumpkin soup with cinnamon, and grilled button mushroom

• Peel the pumpkin and chop into cubes.
• Place in a food steamer and add a broken cinnamon stick to the steamer water.
• When the pumpkin cubes are tender enough, mix with the strained cinnamon-flavoured cooking water.
• Place in a saucepan and keep warm over a low heat with a few shavings of butter.
• Carefully wash the mushrooms and then cut into quarters.
• Brown in a frying pan with some butter.
• When they are the right colour, pour the cream of pumpkin soup into a recipient, garnish with the mushrooms and season them with some Madagascar white pepper and chopped coriander leaves.

Recommended grind: Medium (3 or 4)