Pumpkin Soup

1-3/4 pound piece of pumpkin, cubed

1-1/2 quarts water

2 tablespoons olive oil

2 onions, chopped

3/4 cup parsley, chopped

Sea salt

Black pepper, freshly ground

In large saucepan, simmer the pumpkin cubes in water until tender. Heat the oil in a frying pan and saute onions until golden.

Puree the pumpkin and liquid in a blender. Return to pan. Add sauteed onions and parsley. Season to taste and heat through. Serve warm. Garnish with roasted pumpkin seeds.

Serves 6.

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Cajun Country -- New Iberia, Louisiana