Roast Pumpkin Soup

1 medium pumpkin
1 medium onion
2 cups of stock
1 cup milk or cream
butter or oil
optional seasonings: nutmeg, sage, salt/pepper, garlic.

1. Cut up the pumpkin and roast at 200 C for about 45mins (or until cooked).
2. Dice the onion and saute in butter in a medium sized saucepan.
3. Add the stock, garlic and the cooked pumpkin, removing the skins. Bring to boil then simmer.
4. Stir in the nutmeg, sage, salt/pepper and the milk. Puree or blend.

Serve with chives and a dollop of sour cream.