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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
Instructions
- 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.
