Pumpkin Soup

Ingredients
1 1/2 kg butternut pumpkin
1 litre vegetable stock
2 onions
1 tablespoon butter
Carton of sour cream
Pepper and Salt to taste.

Method
Fry onion in butter.
Cut pumpkin into small cubes.
Add all ingredients to saucepan and simmer until vegetables are tender.
Allow to cool slightly, then blend in batches.
Return soup to saucepan, heat and stir through cream. Do not allow to boil once cream has been added.

When serving, swirl in a small amount of sour cream and add a sprig of parsley.