Pumpkin soup

Pumpkin soup


ingredients
900ml/11⁄2pt milk
500g/1lb 2oz pumpkin, peeled, deseeded and cubed
1 teaspoon ground nutmeg 300ml/10fl oz single cream salt and freshly ground black pepper
extra virgin olive oil for drizzling

• Put milk and pumpkin in a heavy
saucepan. Add the nutmeg, and
season with salt and pepper. Bring
to the boil. Reduce the heat and
simmer until the pumpkin is tender. • Using a food processor or hand-
held blender, purée until smooth.
• Return to a clean pan, and stir in
the cream. Check the seasoning
and adjust if necessary, then gently
reheat the soup.
• Serve hot, garnished with a drizzle
of extra virgin olive oil.
serves 4