Karin'S Creamy Pumpkin Soup

• 2 kg pumpkin (about 4 lbs)
• 1 large onion, chopped
• 2 -3 cloves garlic, crushed
• 5 cups campbell's chicken stock
• 2 -3 bay leaves
• 1 dash nutmeg (to taste)
• salt and pepper
• 1 cup hot milk
• 2 egg yolks
• 1/4 cup cream
• 2 tablespoons butter
• chopped parsley
• chopped spring onion
• cream, extra

1. Peel, seed and dice the pumpkin.
2. Saute the onion and garlic in a deep pan.
3. Add the diced pumpkin and cook with the garlic and onions for 3-4 minutes.
4. Add Chicken stock and bring to the boil.
5. Reduce the heat, and add Bay leaves.
6. Cover and cook gently for 15-20 minutes, or until the pumpkin is soft.
7. Remove from the heat and using a blender, puree the soup.
8. Return to a clean pan and stir in the hot milk, nutmeg, and salt and pepper to taste.
9. Beat the egg YOLKS and cream together.
10. Take 1 cup of hot soup, and a drop at a time, stir into the beaten egg yolks and cream.
11. Pour it back into the soup and heat.
12. Do NOT boil.
13. Cut the 2 tablespoons of butter into small pieces, and stir into the soup.
14. Serve piping hot!
15. and garnish with a small'swirl' of cream, and sprinkle with finely chopped sring onions (and/or parsley).
16. YUUUUUUUMM!
17. Enjoy!

pumpkin, onion, garlic, campbells chicken, bay leaves, nutmeg, salt, hot milk, egg yolks, cream, butter, parsley, spring onion, cream

Taken from www.food.com/recipe/karins-creamy-pumpkin-soup-21749 (may not work)