Pumpkin Soup

Ingredients

1 tablespoon butter
1 medium onion, finely chopped
2 cloves garlic, crushed
1 pound pumpkin, peeled, seeded, cut into 1-inch cubes
3 cups chicken stock
1 tablespoon tomato paste
1 tablespoon grated parmesan cheese
¼ teaspoon salt
¼ teaspoon pepper

Preparation

1. Melt butter in a large saucepan over medium heat. Add onions and garlic and cook until translucent, 3 to 4 minutes, stirring.

2. Add pumpkin and cook 3 minutes, until lightly softened.

3. Add stock and paste and stir to mix. Bring to a boil over high heat, lower to a simmer, and cover. Cook 20 minutes, until pumpkin is very tender.

4. Transfer to a food processor and puree until smooth. Add cheese, salt, and pepper; mix and serve warm.