Kõrvitsasupp (pumpkin soup)

Instructions

1. Peel the pumpkin, remove the seeds and cut the flesh into cubes.
2. Melt the butter in a large saucepan and sweat the sliced onion for 5 minutes without browning it.
3. Add the pumpkin and the diced potato and sweat for 3 minutes, stirring.
4. Pour in the hot stock, cover and simmer for 20 minutes over medium heat, until the vegetables are very tender.
5. Blend the soup until smooth, then add the milk and reheat without boiling.
6. Season with salt, white pepper and a pinch of nutmeg.
7. Serve hot, topped with toasted pumpkin seeds if you like.