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Pumpkin Soup

2-3 tablespoons butter
4-5 large onions, chopped
4 cloves garlic, minced
2 1/2 lbs. diced pumpkin
6-7 cups chicken stock
salt and pepper to taste
1 stick of celery, chopped
1 carrot, chopped
1 small potato (optional)

Soften onion and garlic, celery and carrot in butter. Add all
other ingredients. Cook until very tender. In pressure cooker it
takes about 10 minutes. Put in blender and blend until very smooth.
Adjust seasoning and serve hot. Serve with a dollop of yogurt.

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