Vanilla Infusion or Vanilla Bean or Vanilla Nectar or 1 teaspoon Pure Ground Vanilla

1. Cut pumpkin in cubes, slices onions and leek.
2. 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.
3. 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.
4. Blend the mixtures in a food processor. Return to pot and warm over low heat.
5. Add butter, cream and Vanilla infused milk. Season with salt and pepper if needed.

Serve in soup plates and garnish with fresh basil leaves.