Cream of Pumpkin soup

Makes 9 servings.

In a big pot, melt 1/2c of butter.
Saute till soft(NOT brown): 1 big onion, chopped up.
4 cloves of garlic, chopped up.

Add 4c of chicken stock, 800g fresh pumpkin chopped up, 200g sweet potato chopped up, 4 generous sprigs of parsley- chopped, 1 tsp thyme(or 10cm fresh thyme-chopped), 7cm rosemary(or 1 tsp dried rosemary), salt and black cracked peppercorns.

Bring to boil, then simmer for 30 minutes.

Let it cool for a bit, just so you can puree the soup in batches. It should still be hot after puree-ing. So Ladle it into a nice flat bowl, add 2 table spoons of thick cream in the middle, swirl it in. place the parsley nicely and serve.