The best way I have found is to get a butter-nut pumpkin (just cut in half, leave the skin on), scrap out the seeds, drizzle oil over it and roast in a 230c oven with an onion and garlic for an hour.

Then you scrape out the roast pumpkin, squeeze out the onion and garlic. I use a stick blender with a bit of chicken stock to blend it all up. Add as much chicken stock as you think (I add 4 cups) then 2 cups of milk and let it simmer for ages (until it gets thick)

Serve with a dollop of sour cream!
This sounds like another nice and easy and yummy way to make pumpkin soup- think i might give it a go over the next few days. But just a question- is there a step missing between the using the stick blender to mix it all and adding the milk and simmering until thickens? I don't usually use my stick blender- i use my magic bullet (easy to clean- i just stick it in the dishwasher)- so do you have it all in a saucepan on a stove when your combining it all including the milk?