Slice the onion into thin slices using a food
processor fitted with a slicing disk. Melt the butter in a skillet,
add the onion and saute until limp. Sprinkle the onion with the cumin
and saute another minute or two. Add the cooked onion, pumpkin, and
salt to the food processor bowl fitted with the metal blade. Process
just until the ingredients are blended, about 10 seconds. Add the
cream and half and half with the processor running and blend until
fully incorporated. Transfer the mixture to a large heavy saucepan.
Add the chicken stock and cook over medium-low heat until the soup
is steaming but not boiling.
To Serve:
Ladel soup into individual bowls. Drizzle a dollop of crema in the
center of each bowl (or a dollop of creme fraiche) then sprinkle with
chopped cilantro.
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