One Pumpkin, (approx 800g) peeled, seeded and cut into 1 inch cubes
¼ tsp Nutmeg, or another spice to your liking
¼ tsp Black pepper
2tbs Parsley or coriander, chopped
375ml Milk (coconut milk could be used for an asian twist)
- Melt the butter in a pan over moderate heat, add pumpkin cubes and spices, sauté gently for about 10 minutes.
- Add stock and bring to the boil, simmer until pumpkin is very tender.
- Take off the heat, add the milk and blend till smooth.
- Reheat gently and serve topped with a swirl of cream and a sprinkling of herbs.