Tuesday, May 20, 2008

Pumpkin Soup

Pumpkin soup
serves 4

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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