1 butternut pumpkin
1 lg. onion
3 1/2 c. chicken stock
1 c. milk
Salt & pepper
Parsley & sour cream
Oil

Chop pumpkin and onions. Fry onions in oil until transparent. Add pumpkin, stock and season to taste. Boil slowly until pumpkin is tender. Blend. Return to heat, add milk. Simmer for 2 minutes. Serve with dollop sour cream.