Creamy Pumpkin Soup

Ingredients:

- 1.5 pounds (1 kg) cubed fresh pumpkin
- 3 cups chicken stock
- 1/4 cup (3 tablespoon) chopped onions
- 1/2 clove garlic
- 1/2 teaspoon basil leave
- 3 tablespoon whipping cream
- black pepper and salt to taste

Directions:

1. Fry onion and garlic with olive oil until soft. Put in cubed pumpkin to fry for 1-2 minutes.
2. Cover with chicken stock and bring to a boil. Turn the heat to low and simmer for 30 minutes.
3. Process the soup in blender until smooth.
4. Return to pan and bring to a boil again. Reduce the heat and simmer for another 30 minutes un covered.
5. Stir in whipping cream and turn the heat off.
6. Pour into soup bowl and garnish with fresh parsley.