Pumpkin Soup

A favorite all winter long! This recipe is quick, delicious, beautiful and makes everybody feel warm and cozy :)

1 lb ( 500 g.) piece of peeled pumpkin
1/4 (50 g.) cup butter
1 medium onion, finely chopped
31/2 cup ( 800 ml) chicken stock
2 cups (500 ml) milk
pinch of grated nutmeg
salt and pepper
1 1/2 oz spaghetti, broken into small pieces ( 1/4 d'un paquet de 500g )
6 tbsp grated parmesan

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 stock and cook until pumpkin is soft, about 15 mns. Remove from heat.
4- Puree the soup and return to pan. Add milk, nutmeg, salt and pepper. Bring the soup back to a boil.
5- Stir the broken spaghetti into the soup and cook until pasta is done. Stir in the parmesan.

The french quantities are approximate, which is always how we do it anyway. If you are cooking the soup in advance, cook the pasta in it at the last minute so that it doesn't absorb all the water.

Bon Appetit!