Pumpkin Soup

250 gr pumpkin
1 onion
4 tablespoon butter
2 tablespoons flour
2 tablespoons cream
1/4 bunch dill
2 tablespoons salt
1/4 tsp ground white pepper
2 cups meat stock

Grate half the pumpkin and cut the other half in small cubes. Melt the butter in a skillet and add the onion. Stir for 2-3 minutes, then add the pumpkin. Saute all together for 4-5 minutes, then add the flour. Mix the cold milk with the meat stock and add to the pumpkin mixture along with the cream, salt and white pepper. Bring to a boil and skim off the foam. Boil over high heat for 5-6 minutes. Sprinkle with dill and serve hot