Vanilla Infusion or Vanilla Bean or Vanilla Nectar
or 1 teaspoon Pure Ground Vanilla
Salt - Pepper
Cut pumpkin in cubes, slices onions and leek.
Combine vegetables, chicken bouillon cube, water,
salt and pepper in a soup pot, cover. Bring to a boil, reduce heat and
simmer for 45 minutes until vegetables are tender.
Meanwhile, bring milk to a boil in microwave. Remove
and add Vanilla Infusion or Vanilla Bean split lengthwise or Pure Ground
Vanilla or Vanilla Nectar. Let infuse for 20 minutes.
Blend the mixtures in a food processor. Return to
pot and warm over low heat.
Add butter, cream and Vanilla infused milk. Season
with salt and pepper if needed.
Serve in soup plates and garnish with fresh basil leaves.
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