2 oz. butter
1/2 c. finely chopped onion
3 c. chicken stock (or chicken bouillon to make 3 c.)
4 1/2 c. peeled, chopped pumpkin
1 c. milk
Chopped parsley
Salt & pepper

Melt butter in a heavy saucepan and add the pumpkin and onion. Cook for 10 minutes, stirring constantly. Add the chicken stock and cook gently until pumpkin is tender. Puree in an electric blender. Return to pan and add the milk and chopped parsley (for decoration). Add salt and pepper, if desired.