Butternut Pumpkin Soup - cooking recipe

Ingredients

40 g butter
1 large yellow onion, chopped coarsely
1 1/2 kg butternut pumpkin, chopped coarsely
2 large potatoes, chopped coarsely
1 1/2 liters chicken stock (6 cups)
1/4 cup cream (optional)

Preparation

Melt butter in a large saucepan, cook onion, stirring, until soft.
Stir in pumpkin and potato, cook, stirring, 5 minutes.
Stir in stock, bring to a boil, simmer, uncovered, about 20 minutes or until pumpkin is soft, stirring occasionally.
Blend or process soup, in batches, until pureed.
If desired, push through food mill or large sieve into a large clean saucepan.
Serve topped with a dollop of sour cream and a few chives (optional).
If adding cream:
Just before serving, add cream, stir over heat until soup is hot.