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

How to make
- 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.