I tried this soup the other day and it was a big hit. I am sure there are many things that can be done with this. Cream Pumpkin Soup served with Smoked Salmon (from Centro) 4 cups chicken stock 1 small pumpkin (8 cups of peeled and diced pumpkin) 1 tsp sugar ¼ cup corn flour ¼ cold water 1 cup 35% cream ½ butter cubed 4 oz smoked salmon, cut in fine stripes 2 tbsp 35% cream 1 tbsp chopped fresh parley or chervil In a saucepan, combine the chicken stock, diced pumpkin, and sugar. Bring the mixture to a boil. Cover, and cook 20 minutes. Until pumpkin is soft. Transfer mixture to a blender or food processor, and blend until smooth. Return mixture to saucepan and bring to a boil, stirring constantly. Remove from heat. In a small bowl or cup, blend corn flour with the cold water. Whisk corn-flour mixture into soup until well combined. Return pan to heat, and simmer 2 minute. Whisk in 1 cup of cream ( 250 ml) Transfer mixture to a blender; with motor running, add cubes of butter, a few at a time until all incorporated and soup is frothy and light. Strain through a mesh sieve.; season to taste. To Serve: Reheat without boiling. Place equal amounts of salmon in the bottom of 4 soup bowls; ladle in soup. Using a squirt bottle or large spoon, drizzle the remaining 2 tbsp (30 ml) cream on top in an attractive design. Sprinkle with chervil or parsley Recommended Wines: Pouilly fume, Henri Bourglois, Loire, Osborne Cream Sherry, Prato de Canzio, Az. Agr. Maculan, Veneto. ps. FWIW . you can take the salmon and twirl it into a rose and set it on the soup with the parley & cream lines.