Sunday, 15 July 2012

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

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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