Velvety Pumpkin Elegance
Equipment
- heavy saucepan
Ingredients
- 900 ml 1.5pt milk
- 500 g 1lb 2oz pumpkin, peeled, deseeded, and cubed
- 1 teaspoon ground nutmeg
- Salt and freshly ground black pepper to taste
- 300 ml 10fl oz single cream
- Extra virgin olive oil for drizzling
Instructions
- In a heavy saucepan, combine milk and pumpkin.
- Add ground nutmeg and season with salt and pepper.
- Bring the mixture to a boil.
- Reduce the heat and simmer until the pumpkin is tender.
- Using a food processor or hand-held blender, purée the mixture until smooth.
- Return the purée to a clean pan and stir in the single cream.
- Check the seasoning and adjust if necessary.
- Gently reheat the soup.
- Serve the hot pumpkin soup, garnished with a drizzle of extra virgin olive oil.
Notes & Wine Advice
Wine Advice:
Pair this luscious pumpkin soup with a well-chilled glass of Chardonnay. The wine’s buttery texture and subtle oak notes will complement the creamy richness of the soup, creating a delightful balance of flavors.
Nutrition values
Calories: 300 kcal | koolhydraten: 22 g | Eiwitten: 8 g | Vet: 20 g | Suiker: 12 g