2 large onions
clove crushed garlic
1 T olive oil
4 c cut and peeled pumpkin pieces  butternut, buttercup, whanga crown, ironbark etc.
1 t beef or vegetable stock powder
1/4 t nutmeg
1 t salt
1/4 t white pepper
1 440ml Tin of Tomatoes

water to cover

Peel and chop onions. Gently cook with garlic in oil until soft. Add pumpkin pieces and remaining ingredients. Boil for 30 minutes until soft. Add tin of tomatoes stir.
Blend until creamy in food processor. Thin if necessary with water, milk or cream. Adjust seasonings if necessary. Serve piping hot(but do not boil if thinned with dairy products) with crusty bread.