Pumpkin Soup

2 onions, roughly chopped
2 cloves garlic, sliced
olive oil to fry
2 cups water
2 TBS Masel Chicken style stock powder
1 large Jap pumpkin, roughly chopped into 1 inch cubes

Method:
Fry onions and garlic in olive oil in large soup pot till clear.  Add water and stock powder.  You may need more water if your pumpkin is dry or if you want a thinner soup but you can add it at the end.  Add pumpkin and then simmer till pumpkin is tender.  Blend until smooth and creamy.  Enjoy with croutons or garlic toast!  Garnish with spring onions and sour cream if desired.