[kermi]

I use Jap pumpkin in our soup Joh - cheaper than butternut but sweet and yummo. (Even more cost effective since the neighbours pumpkin vine invaded our yard and there are 6 or so growing there now! )

Pumpkin & Parmesan Soup
Put 500g pumpkin chopped, 30g butter or olive oil, a med onion diced and a crushed clove of garlic in a pot. Cook for a few mins on med heat until onions have carmelised. Add 3 cups of hot vegetable stock and a tablespoon of tomato paste. Cover pot with lid and cook until pumpkin is tender.
Blend until smooth (can be frozen at this stage for up to 2 months if need be). Reheat, stir in a little cream and top with grated parmesan cheese.