Roast pumpkin soup

We ate this for lunch today, after a hard morning's work reading fairytales in the library. You particularly like the Princess and the Pea, the Little Mermaid and Sleeping Beauty at the moment.

You'll need:

some pumpkin (I used the last third of a particularly large one)
an onion, finely chopped
chicken stock, preferably with a few bits of chicken in
lots of salt and black pepper
olive oil

Stick the oven on at about 200 degrees C. Peel the pumpkin, and cut into large chunks. Place in a baking dish, drizzle with olive oil, and then roast in the oven for 20-30 minutes, until the pumpkin's soft (you don't want it to burn or go too brown).

Fry the onion in a little olive oil until it's translucent. Add the roasted pumpkin, and the chicken stock. Simmer for 10 minutes or so, blend (I use a handblender as you can just swish it about in the pan), and then season with lots of salt and black pepper.

If you're feeling really fancy, you could swirl a little cream or creme fraiche into the soup before you serve it. I never remember to have any in the fridge, so never get round to that bit.