2 medium pumpkins, large, diced
1 spanish onion, sliced
5oz Mediera
2Tbs thyme
1 cinnamon stick
32oz vegetable stock
1 stick butter
2cups cream
2Tbs olive oil

1. Heat pan with olive oil

2. Add onions and cook until translucent

3. Add thyme and cinnamon stick

4. Add pumpkin and wait 5 minutes

5. Add Mediera and wait 3 minutes

6. Add vegetable stock, cook until pumpkin is tender

7. Put soup in blender with butter

8. Once soup is smooth, add cream; salt and pepper to taste