Pumpkin soup

Ingredients (nutrition)

• 1 lb 2oz peeled, deseeded and cubed pumpkin
• 1 1/2 pt milk
• 1 teaspoon ground nutmeg
• 10 fl oz single cream
• salt and ground black pepper to taste
• extra virgin olive oil for drizzling

Cooking Instructions

1. Put pumpkin, milk, nutmeg and a pinch of salt and pepper in a saucepan. Bring to the boil. Reduce the heat and simmer until the pumpkin is soft and tender.
2. Puree the content until smooth using a food processor or blender.
3. Return the puree to a clean pan and add in the cream.
4. Gently reheat the soup.
5. Drizzle some extra virgin olive oil on top of the soup prior serving.

Servings: 4

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