Ingredients:
500gm pumpkin
1 white onion (finely chopped)
600ml chicken stock (or water and chicken stock cube)
25gm butter
300ml hot milk
Pinch of allspice
Salt and pepper
Parsley for garnish (optional)
Method:
1.Peel pumpkin and cut into 5cm chunks.
2.Melt butter in a large saucepan and gently fry onions for 10 minutes or until onion is soft. Pour in chicken stock and bring to boil. Add pumpkin chunks to stock and simmer until tender, (about 30 minutes). Cool. Puree and return to pan, add hot milk, allspice, salt and pepper to taste and heat gently. Serve hot with lightly sprinkle chopped parsley or cream as desired.