This soup is easy, quick, and cheap. What more can you ask? The original recipe calls for spaghetti in the soup, but that just sounds horrible to me. To give the soup a little texture, I don't blend the finely chopped onions.
1 lb. peeled pumpkin (I buy it already cubed, which is what makes the recipe so quick.)
1/4 cup butter
1 medium onion, finely chopped
3 1/2 cups chicken stock
2 cups milk
pinch of grated nutmeg
salt and pepper
Parmesan cheese, if desired, to sprinkle on top
Cook onion in butter until it softens, stir in pumpkin, cook for a few minutes more, add chicken stock and cook until pumpkin is soft. Puree in blender. Return to pan and add milk and seasonings. Ta da.
I've used another method for this. Steam the pumpkin and then mash, blend, or use beaters to get it smooth. You can freeze the pumpkin if you want at this point. Then to finish soup, cook onions in butter and then add rest of ingredients. This way you can cook up a bunch of pumpkin at once and have it on hand for super quick soup.
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