Pumpkin Soup
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
Preparation Method:
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, puree 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.
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
Preparation Method:
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, puree 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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