Karin'S Creamy Pumpkin Soup - cooking recipe

Ingredients

2 kg pumpkin (about 4 lbs)
1 large onion, chopped
2 -3 cloves garlic, crushed
5 cups campbell's chicken stock
2 -3 bay leaves
1 dash nutmeg (to taste)
salt and pepper
1 cup hot milk
2 egg yolks
1/4 cup cream
2 tablespoons butter
chopped parsley
chopped spring onion
cream, extra

Preparation

Peel, seed and dice the pumpkin.
Saute the onion and garlic in a deep pan.
Add the diced pumpkin and cook with the garlic and onions for 3-4 minutes.
Add Chicken stock and bring to the boil.
Reduce the heat, and add Bay leaves.
Cover and cook gently for 15-20 minutes, or until the pumpkin is soft.
Remove from the heat and using a blender, puree the soup.
Return to a clean pan and stir in the hot milk, nutmeg, and salt and pepper to taste.
Beat the egg YOLKS and cream together.
Take 1 cup of hot soup, and a drop at a time, stir into the beaten egg yolks and cream.
Pour it back into the soup and heat.
Do NOT boil.
Cut the 2 tablespoons of butter into small pieces, and stir into the soup.
Serve piping hot!
and garnish with a small'swirl' of cream, and sprinkle with finely chopped sring onions (and/or parsley).
YUUUUUUUMM!
Enjoy!