1) Scrape out seed and cut the pumpkin or butternut into 1.5" chunks. (I cut butternut squash into 3/4" chunks and roast at 425 degrees for 40 min. I also roast the onions at the same time.)
2) To prepare the butternut, I put in the microwave for 1 min. When cool I cut it in half, then peel the skin like a potato.
3) Place the pumpkin/squash, onion, garlic, broth and water in a pot. Liquid won't cover. Bring to a boil, uncovered, then reduce heat and let simmer rapidly until tender - about 10 min.
4) REmove from heat and use a stick blender to blend until smooth.
5) Season to taste with salt & pepper. (I add curry powder, ginger, cumin, coriander, smoked paprika, etc, to spice it up).
6) Ladle soup into bowls, drizzle over a bit of cream, sprinkle with pepper and parsley if desired. Serve with crusty bread.