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