An attractive soup for holidays and special occasions; serve with oyster crackers on the side.
Melt butter in soup kettle. Saute celery and onions until tender. Remove from heat, stir in pumpkin and stock. Heat slowly, add cream, and stir until blended. Add oysters, season with salt and pepper, and cook gently about 10 minutes, or until oysters are heated through. Do not boil. Garnish with parsley.