Creamy Pumpkin Soup

This soup is a family favorite for cold wintry nights.  The soup is creamy and smooth BUT 'creamy'  does NOT mean adding lots of cream and fat!  Read on, to find out how to make this delicious and easy soup.
Healthy, Low fat and Tasty!

Serves 4-6

Ingredients :
500 gm Pumpkin peeled, cleaned and cubed
1 large white onion chopped finely
1 clove garlic minced
1 lt water/veg stock
500 ml skim milk
1 pinch grated nutmeg
grated parmesan cheese to garnish
salt and pepper as per taste
1 tbsp light(low fat) butter & 1 tbsp olive oil

Method:
1.  In a large saucepan, melt the light butter and add olive oil.  Keep the flame low so that the butter doesn't burn.
2.  Add chopped onion and cook till it turns pink.  Don't let it trun brown.  Add garlic and cook for 30 seconds on low.
3.  Add pumpkin pieces and stir-fry on high heat for 2 minutes.  Add the water/veg stock, bring it to a boil, close the lid and simmer for 20 minutes or till the time pumpkin has become mushy. 
4.  Cool the mixture and blend to a smooth puree in the blender.
5.  Heat the puree in a pan again, adding milk.  Also add grated nutmeg and seasoning(salt and pepper).
6.  Ladle the creamy soup into soup bowls and serve garnished with grated parmesan.