45g Butter
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
600ml Stock
2tbs Parsley or coriander, chopped
375ml Milk (coconut milk could be used for an asian twist)

  1. Melt the butter in a pan over moderate heat, add pumpkin cubes and spices, sauté gently for about 10 minutes.
  2. Add stock and bring to the boil, simmer until pumpkin is very tender.
  3. Take off the heat, add the milk and blend till smooth.
  4. Reheat gently and serve topped   with a swirl of cream and a sprinkling of herbs.