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![Pumpkin and carrot soup with cream and parsley on dark wooden background.](data:image/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSI1ODUiIGhlaWdodD0iNDA4IiB2aWV3Qm94PSIwIDAgNTg1IDQwOCI+PHJlY3Qgd2lkdGg9IjEwMCUiIGhlaWdodD0iMTAwJSIgc3R5bGU9ImZpbGw6I2NmZDRkYjtmaWxsLW9wYWNpdHk6IDAuMTsiLz48L3N2Zz4=)
![Pumpkin and carrot soup with cream and parsley on dark wooden background.](https://foodlovi.com/wp-content/uploads/2023/04/Pumpkin-soup-585x408.jpg)
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.