1 oz. butter
1 lb/ 500g diced pumpkin
8 oz/ 250g sliced carrots
1 onion
1 ½ pt chicken stock
½ pint single cream
Salt, pepper and nutmeg to taste
Fry the pumpkin, carrots and onion. Add nutmeg. Pour on stock, bring to boil, cover and simmer for 20 minutes.
Liquidize the soup in a blender. Return to pan, stir in cream and season with salt and pepper.
Garnish with whipped cream and nutmeg!
