October 03, 2013 - 14:49 BST hellomagazine.com Cinnamon basil and pumpkin soup GALLERY Prep time 10 minutes Cook time 15 minutes Serves 4 Ingredients 1 tbsp oil 1 onion, chopped 1 butternut squash, peeled, deseeded and diced (1kg) 800ml vegetable stock 1 pot Cinnamon Basil – available from selected Waitrose stores in October only 195g can sweetcorn, drained 25g pumpkin seeds, toastedMethod 1) Heat the oil in a large saucepan and fry the onion for 3-4 minutes. Add the squash and stock. Bring to the boil, covered and simmer for 10-15 minutes until tender. Add half the cinnamon basil leaves and puree with a hand held blender. 2) Shred the remaining cinnamon basil leaves and add to the soup with the sweetcorn and heat through for 1 minute. Season to taste. 3) Serve sprinkled with toasted pumpkin seeds.