Recipe for pumpkin soup

Pumpkin soup

1 small pumpkin, cut into quarters, sprinkle salt and bake in 200 deg oven
1 yellow big onion, bake with pumpkin
3 cups chicken stock
1 cup of cream ( I use low fat milk)
1 pinch  of ground or grated nutmeg
1 pinch of fennel seeds
1 pinch of salt
1 pinch of pepper

Bake pumpkin and onion until soft. Scrape the flesh from skin and blend with 2 cups of stock until smooth.
Pour puree into a pot and cook, add remaining stock and milk .  Add in fennel and nutmeg.  Add in salt and pepper.