Chop the Queensland pumpkin into large cubes (not using the skin and seeds).
Sweat the onion and garlic in butter in a large saucepan until the onion is clear.
Add the pumpkin and garlic and sweat for a minute.
Add three cups of chicken or vegetable stock and the tomato paste.
Cover and simmer for twenty minutes or until the pumpkin is tender.
Rinse a blender in boiling water to warm and blend the soup mixture.
Serve sprinkled with grated Parmesan cheese.
Nancy and Tim Bass - Sunburst Tomato