Pumpkin soup

Ingredients:
1 lb piece of peeled pumpkin (1/2 kg)
1/4 cup butter
1 medium onion, finely chopped
3 1/2 cups fresh or canned chicken stock or water
2 cups milk
pinch of grated nutmeg
salt and freshly ground black pepper
1 1/2 oz spaghetti, broken into small pieces (or a nice handful of some smallish pasta)
6 tbsp freshly grated Parmesan cheese

serves 4

1- Chop the piece of pumpkin into 1 inch cubes

2- Heat the butter in a saucepan. Add the onion, and cook over moderate heat until it softens, 6-8 minutes. Stir in the pumpkin, and cook for 2-3 minutes more.

3- Add the stock or water, and cook until the pumpkin is soft, about 15 minutes. Remove from the heat.

4- Purée the soup in a blender or food processor (I use hand blender in the pot). Return to the pan. Stir in the milk and nutmeg. Season with salt and pepper. Bring the soup back to a boil.

5- Stir in the broken spaghetti. Cook until the pasta is done. Stir in the Parmesan and serve at once.