Sopa de abóbora - Portuguese pumpkin soup

Here in the States people use mostly pumpkin for carving or the cans for pumpkin bars or pies. Back home we do a fantastic soup. Being the season of pumpkins and if you still have pumpkins left-overs from Halloween, here is a recipe to use your pumpkins instead of throwing them in the trash, then you can discard the rest into your compost pile. Due to its sweetness this is a favorite amongst children even the little ones. My tween will even go to the fridge next day and drink it cold!

INGREDIENTS

1 pound of peeled pumpkin
4 cups of milk
1 liter of chicken or vegetable stock
1 soup spoon of olive oil
1 soup spoon of butter
2 peeled and chopped onions
2 cloves of garlic
a few leaves of parsley
salt/pepper to taste

DIRECTIONS

1. Remove skin from pumpkin as well as all of it hairs
2. Cut the pumpkin into medium size pieces
3. In a medium size pot, add a little olive oil and bring it to medium heat
4. Add the chopped onions and garlic as well as the parsley
5. Add the pumpkin and the chicken stock
   
6. When well cooked (when you can easily pinch the pumpkin with a fork) remove them from the water and put them in a clean kitchen towel
7. Still inside the towel, try to rub the pumpkin so all water is removed and pumpkin is being mashed
8. Bring it back to the pot and add the 4 cups of milk
9. Stir everything together and if needed to thicken the soup, mix a little flour and milk then add it to the soup.
10. If need be use a blender to create a nice creamy texture.
11. Just before serving add the butter.

SUGGESTIONS

Once soup is in a bowl add a little cream over the soup
Add croûtons
Add a few parsley leaves