Creamy Pumpkin Soup

1 cup chopped onion

2 tablespoons butter, melted

1 cup 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

brown sugar to taste (optional)

1 cup milk

1. 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. 

2. In a heavy pot, sauté the onion in butter until tender. Add 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.

3.  Add milk, salt, and spices. Simmer 10 minutes, stirring occasionally.