PUMPKIN SOUP

Steps:

• Slice the top off the pumpkin to make a lid. Scrape out the seeds and scoop out the flesh required for the soup.
• Saute the onion and garlic in three tablespoons of the butter until tender but not brown.
• Add the pumpkin pieces, salt and pepper and cook gently for 10 minutes. Add the stock and simmer, stirring until the pumpkin is tender, about 15 to 20 minutes.
• Remove from the heat and puree in a food processor until smooth and satiny. Return to the pan, stir in the cream and remaining butter and heat through. Correct seasoning.
• Serve the soup in a warmed pumpkin shell or heated bowl or individual heated pumpkin shells. Pour in the soup, sprinkle with parsley and croutons and serve.