serves 4
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 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.
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