Sauté the onions and garlic in the warm butter. Add the diced pumpkin and steam briefly. Add half the amount of stock, meanwhile cook on the stove with the lid closed until soft in about 100 mmin.
Blend everything in a hand blender to a puree, return to the roasting pan. Pour the remaining meat broth and season with pepper and salt, ginger and sugar. Add cayenne or curry to taste, stir in sour milk and let it all bubble up. If the broth is too thick, add more meat stock. Add a dollop of cream to taste. This pumpkin soup is delicious warm or cooled.
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