Pumpkin Soup

Ingredients

• 1 teaspoon of canola oil
• 1 onion, finely chopped
• 1 kilogram butternut pumpkin, peeled and chopped into small cubes
• 750 milliliter (3 cups) MAGGI chicken stock
• 2 tablespoon chopped fresh parsley
• 250 milliliter (1 cup) Light Evaporated Milk
• freshly ground black pepper, to taste

Preparation

• Spray a large pan with oil and heat.
• Add the onion and cook over medium heat for 3 minutes or until soft.
• Add the pumpkin and stock, bring to the boil.
• Reduce the heat slightly and simmer, partially covered, for 20 minutes or until the pumpkin is very soft.
• Puree the soup in a food processor until smooth, or mash thoroughly with a potato masher.
• Stir in the parsley and milk, and heat gently without boiling again.
• Season and serve.