roast garlic and pumpkin soup

Roast a bulb of garlic (in foil) with a pumpkin cut into 8th's.
(Sprinkle black pepper and cumin on the pumpkin first, and a drizzle
of olive oil)

After about 1.5 hours, remove and leave to cool.

Blend the garlic with chicken stock* and add the pumpkin. When smooth,
add cream, stock, chopped sage, salt and pepper to taste.

* Stock:
1 chicken carcass, roasted until dark red
2 onions
1 large carrot
3 thin sticks celery
Top bit of a leek
2 bay leaves
2 sprigs rosemary
1 star anise