- 1 pound piece of pumpkin, peeled
- 1/4 cup butter
- 1 medium onion, finely chopped
- 3 cups vegetable stock
- 2 cups milk
- pinch of cinnamon
- salt and pepper to taste
Chop the pumpkin into 1-inch cubes. Heat the butter in a saucepan. Add the onion and cook over moderate heat until it softens. Stir in the pumpkin pieces and cook for 2-3 minutes more. Add the stock and cook until the pumpkin is soft. Remove from heat and puree. Return it to the pan and stir in the milk and cinnamon. Season with salt and pepper to taste and bring soup to a boil.