1 tablespoon olive oil
2 onions, peeled and chopped
1 clove garlic, peeled and crushed
1 kg pumpkin (Jap or butternut), peeled and chopped
1 1/2 cup hot water with 2 Massel chicken style stock cubes
salt and pepper to taste
1/4 tsp nutmeg (optional)
1/3 cup light evaporated milk
2 tbs chopped parsley or chives


  1. Place olive oil, onion, garlic in a large heatproof bowl.  Cook uncovered in the microwave for 3 minutes on High.
  2. Add pumpkin and stock.  Cover, and cook for 15-20 minutes on High. Allow to stand for 15 minutes. Blend in a blender or food processor until smooth.  Season to taste.
  3. Stir the cream, nutmeg, and sprinkle with herbs.

Note:  For variation, halve the pumpkin quantity and replace with sweet potato.