1 c. chicken stock
1 can plain pumpkin
1/2 c. heavy cream
salt and pepper to taste
1 tsp. nutmeg
1 tsp. basil
1/2 tsp. thyme
1/2 baguette, toasted with paprika and cinnamon to taste

Place stock and pumpkin in saucepan and bring to simmer; simmer 10 minutes until smooth. Add spices and simmer another 20 minutes. Chill thoroughly and add cream when ready to serve; garnish with baguettes and cinnamon.