Pumpkin Soup

Saute:

¼ cup butter 

1 medium onion, diced

3 shallots

½ bunch green onions

½ habanera pepper (careful, very hot!)

½ tsp cumin seeds

½ tsp oregano

½ tsp hot chili powder

½ cayenne

Using a whisk, add:

¼ cup flour

Cook without scorching for 12 minutes.

Add:

4 cups chicken broth

2 pounds cooked, peeled pumpkin

½ bunch cilantro

1 Tbsp tomato paste

Puree in a food processor.  Then add:

¼ milk

Stir and serve.