Creamy Pumpkin Soup

1 cup chopped onion

2 tablespoons butter, melted

1 cups chicken broth

4 cups roasted pumpkin

1 teaspoon salt

1/2 tsp. ground cinnamon

1/8 nutmeg

1´8 tsp. ground ginger

1/8 tsp. ground black pepper

1 cup milk

Cut a the pumpkin in half. Scoop out the seeds and bake in a 175 c.

oven for 60-70 minutes until soft. Remove flesh and set aside. In a

heavy pot, sauté the onion in butter until tender. Add 2 cups chicken

broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15

minutes. Add pumpkin flesh to the pot. Blend the soup with a wand

mixer until smooth. Add milk, salt, and spices. Simmer 10 minutes,

stirring occasionally.