Pumpkin soup

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

• 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.