Pumpkin Soup

I was trying to come up with an interesting name for this dish until I realised that in fact it doesn't need one. It is as traditional and down to earth in taste as it is in it's name. There is just something so comforting about that vivid orange on a sad rainy day that instantly cures even the deepest of doubts.

1.5kg pumpkin (butternut is easiest I find)
2 medium carrots
80g butter
1 tbs garlic oil (or vegetable oil with 1/2 tsp crushed garlic)
1 large onion, finely chopped
2 cups chicken or vegetable stock
1 tbs turmeric
1/2 tsp crushed ginger
1 tbs soft brown sugar

Peel and dice the pumpkin and carrots into small cubes.
Melt the butter with the oil in a heavy based stock pot over a medium heat. Add the onions with 1tsp salt and cracked black pepper and fry until soft and translucent. Now add the pumpkin and carrots and cook for 10 minutes while stirring.
Add the stock, turmeric, ginger and sugar and simmer gently, lid on, for another 10 minutes.
Once vegetables are tender, leave to cool.
Blitz in a blender or using a blending wand until you have a smooth, rich velvety consistency.

Serve with chopped spring onion, sour cream and crusty bread toasted with parmesan and black pepper