Creamy pumpkin soup

Suitable for Melbourne's very un-Summery weather.

1kg butternut squash (or other kind of sweet pumpkin), peeled and cut into chunks
1 clove garlic, finely sliced
1 red chilli, deseeded and finely sliced
olive oil
tarragon (fresh if possible)
375ml low fat milk
750ml low veggie stock
low fat sour cream

Toss the pumpkin in olive oil with salt and pepper, then roast at 200 for 20 minutes or until tender.

tip the pumpkin, chilli and garlic into a saucepan with the stock and milk and bring to the boil (don't panic if it separates). Reduce heat and simmer for 8 minutes.

Cool a little then whiz with a blender until smooth.

Serve with a dollop of sour cream and a few pinches of tarragon.