1 tbspn butter
2 chopped onions
4 cups chicken stock
1 kg pumpkin peeled and chopped
1/2 tspn nutmeg
375mls carnation milk.
Method: Melt butter and fry onion gently 2-3mins. Add stock and pumpkin. Bring to boil and simmer for 20mins or till pumpkin is tender. Puree in blender or sieve. Return to saucepan and add nutmeg and milk. Do not boil. Serve garnished with parsley. Note: instead of stock use 4 cups of water and 1 maggi chicken and garlic stock cube.
Source: contributed by E. Stehbens in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.6.