Pumpkin Soup

1/2 tablespoon olive oil

1 onion chopped

1kg pumpkin flesh chopped

1 small potato chopped 200gm

5 cups chicken stock   1.2L

salt and pepper

½ cup chopped parsley

pinch cayenne

2 tablespoons chopped chives

½ cup cream

Heat oil in a saucepan and fry the onion for a few minutes. Add pumpkin, potato and chicken stock.  Bring to a simmer, season with salt and pepper and cook uncovered until pumpkin is soft. Mash or blend the soup to a puree. Stir in parsley, cream and cayenne pepper and serve with sprinkled chives.