Pumpkin Soup

1kg Rich Colored Pumpkin
1 Onion
1 Clove Garlic
4 cups chicken or veggie stock
2 tsp salt (optional)
pepper (to taste)
1 Tbls. Butter
1/2 to 3/4 cup of cream
(cream can be substituted with soft tofu)

1. Sautee onions and garlic in butter in a large saucepan.

2. Peel and chop pumpkin into medium sized pieces. Place in saucepan with onions and garlic. Add stock and seasoning and cook until the pumpkin is soft.

3. Wait until cool then place in a blender one third at a time.

4. Add cream or tofu and re-heat in saucepan.

5. Serve immediately!