Creamy Pumpkin Soup

1. Melt butter in a large saucepan.
2. Add onion and cook for 3-4 minutes, until golden.
3. Add pumpkin cubes and cook for 2 minutes more, stirring constantly.
4. Add stock and nutmeg.
5. Bring to a boil, then simmer until pumpkin is tender.
6. Put soup in blender (in batches).
7. Pureei until smooth, then return to a clean pan and stir in evaporated milk.
8. Seasoni with salt and pepper and more nutmeg, if desired.
9. Reheat without boiling; top with chopped parsley if desired.