Pumpkin soup

ingredients:

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

How to cook?

• 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.