In a heavy stock pot, over medium heat, melt the butter. When melted, add the minced shallot and cook till translucent – about 2-3 minutes. Add the chicken broth and the pumpkin puree and mix well with a wooden spoon. Heat until heated through.

If you have an immersion blender, blend the mixture until the shallots are completely blended/pureed and there are no lumps or strings in the pumpkin. If (like me) you only have a regular blender, pour the mixture into the blender and blend on a medium high speed until smooth and then return to the stock pot and return to medium heat.

Add the remaining items (except the lemon juice and the garnish) one at a time and mixing well after each addition. It takes some stirring to incorporate the tomato paste and you have to give the bullion cube a few minutes to dissolve – just keep stirring. Adjust heat as needed so that the soup doesn’t boil. Simmer is ok.

When all is added and the soup is completely hot throughout and simmering, add the lemon juice, stir and turn the heat off.

Serve in individual bowls, garnish with cream, parsley and a sprinkle of cinnamon.