Cream of pumpkin soup with cinnamon and grilled button mushrooms

Peel the pumpkin and chop into cubes. Place in a food steamer and add a broken cinnamon stick to the steamer water. When the pumpkin cubes are tender enough, mix with the strained cinnamon-flavoured cooking water. Place in a saucepan and keep warm over a low heat with a few shavings of butter. Carefully wash the mushrooms and then cut into quarters. Brown in a frying pan with some butter. When they are the right colour, pour the cream of pumpkin soup into a recipient, garnish with the mushrooms and season them with some Madagascar white pepper and chopped coriander leaves.

Recommended grind: Medium (3 or 4)

The perfect match: Sikara White Pepper