2 cups canned pumpkin (when using fresh, use 2 ¼ lbs)
2 large onions, chopped 2/3 cup light cream, half & half, or whole milk
2 large cloves garlic, crushed 4 cups vegetable stock
2 Tbsp butter salt to taste fresh black pepper to taste
fresh parsley for garnish
When using fresh pumpkin, discard the skin and seeds, then cut the flesh into even chunks.
Peel and chop the onions; peel and crush the garlic. Melt the butter in a heavy saucepan and cook the onions for about 5 minutes. Add the garlic and the pumpkin and cook for a further 5 minutes.
Add the stock and some salt and pepper to taste; bring to a boil and then simmer until the pumpkin is tender. This takes about 15 to 20 minutes. Puree the soup in a blender or food processor and then stir in the light cream (or half & half or whole milk depending on your preference). Reheat the soup gently. Serve in individual bowls and garnish with chopped parsley.