Pumpkin soup...

In France and Belgium, pumpkins are a popular everyday vegetable at this time of year, and they are readily available throughout the autumn months. However in Scotland they are almost impossible to find except around Halloween. So I tend to stock up...
Today made some pumpkin soup. If anyone wants something to do with the contents of the pumpkin which is carved for Halloween then this recipe is quick and easy to make and most children love it.

Pumpkin soup
1oz butter
1 onion (diced)
2lbs pumpkin (diced)
1 + 1/2 teaspoon ground nutmeg
410gm can of evaporated milk
2 pints of chicken or vegetable stock
Fresh chopped parsley
2 tablespoons of grated cheese.

Method
Melt butter in large saucepan and soften onion.
Add pumpkin, stock, seasoning and nutmeg.
Bring to boil and simmer for 30 minutes.
Liquidise until smooth. Return to pan and add evaporated milk.
Heat through, stirring frequently. Add parsley and cheese before serving.