Citrus Pumpkin Soup

I had this one night at my Jr. League Bunco group and was really surprised how delicious and yummy it was, not to mention very easy to make.

1 Cup onions chopped
white part of a leek, chopped
1 chili pepper chopped
1 tbsp butter
3 Cups of Chicken Stock
150z can of pumpkin puree
zest of one orange
juice of one lemon
salt/pepper to taste
little nutmeg
little allspice
little cinnamon
marscapone cheese (optional)
heavy cream (optional)



In the butter, saute the onions, leek and chili pepper until soft. Add the chicken stock and pumpkin puree, salt and pepper, allspice, zest, juice, nutmeg and cinnamon. Simmer for about 20 minutes or so. When the flavors have melded together, puree in either a blender or use a stick blender in the pan. For additional creaminess add, marscapone cheese (I had about 1/2 cup) and little heavy cream, blend till incorporated. Enjoy.