Ingredients

1oz (30g) butter
2lb (1kg) Pumpkin – peeled and cut into inch square pieces
1 medium onion
2 cloves stuck into the onion
2 tsp sugar
salt to taste – pinch
2½ cup Chicken Stock
1 cup Milk
Nutmeg to sprinkle on top

Method

1.Place butter and pumpkin in crock pot and put onto high. When butter has melted, stir to coat pumpkin and cook for 1 hour on high. (If in hurry, just wait for butter to melt, stir and go to step 2 ignore the hour cooking – still turns out great just slightly less intense flavor).
2.Add onion, sugar, salt and stock. Cover and cook for 8-9 hours on Low OR 4-5 hours on High.
3.When ready to serve, remove the onion.
4.Puree soup in a blender or use a hand held device.
5.Add milk, to achieve correct consistency. (DO NOT add milk if intending on freezing – just freeze as is. Can add milk when thawed).
6.Serve with a sprinkling of Nutmeg and a dollop of sour cream.