Western Pumpkin Soup

Recipe adapted with variation from Raymond Blanc
(Serve 4)

Ingredients:
500g  Butternut Pumpkin outer skin removed & diced 200g Yellow Onions chopped finely,
40g or 2 tbsp  unsalted Butter
Sea salt
Ground white pepper
1/2 teaspn Sugar
600ml  vege or chicken stock
1 1/2 tablespoon of macasprone cheese

Steps:
1) On medium heat, soften the onions in the butter for approximately 5 minutes untill they are soft but not brown.
2) Add the diced pumpkin and soften for approximately 6-8 minutes (the softening with the butter will bring out the sweet flavor of the pumpkin) stirring from time to time then season with salt, pepper and caster sugar.
3) Add stock and bring to simmering point and simmer for 10 minutes.
4) Remove from heat and blend the content.
5) Bring the soup back to the boil and mix well with the macasprone cheese before serving.

Optional:
* To serve with a nice helping of crème fraiche or sour cream.
* Add a few teaspoons of Kirsch - cherry alcohol (I added one as I want to keep the original pumpkin taste) and boil for 2 seconds.
* Top with grilled croutons topped or roasted pumpkin seeds can also be added to this dish.