Pumpkin Soup

4 pounds of peeled pumpkin, chopped
2 onions, chopped
2 apples, chopped
2 cups chicken or vegetable stock
1 teaspoon nutmeg or 3 t. curry powder
1 t. salt
2 cups water

Place pumpkin, apples, onion, stock, nutmeg and salt in the water in a heavy saucepan and bring to the boil. Cover and simmer 40 minutes until pumpkin is tender. Puree in a blender or processor. Return to pan and add 2 1/2 cups milk and freshly ground pepper. Garnish with cilantro if curry is used. Serve.