Pumpkin & Nutmeg Soup. A pumpkin is a cultivar of winter squash that is round with smooth, slightly ribbed skin, and is most often deep yellow to orange in coloration. From Middle French pompon, from Latin pepō, from Ancient Greek πέπων (pépōn, "large melon"), from πέπων (pépōn, "ripe"), from πέπτω (péptō, "ripen"). Suffixed with the now obsolete -kin.

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Hello everybody, hope you're having an incredible day today. Today, we're going to make a special dish, pumpkin & nutmeg soup. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

A pumpkin is a cultivar of winter squash that is round with smooth, slightly ribbed skin, and is most often deep yellow to orange in coloration. From Middle French pompon, from Latin pepō, from Ancient Greek πέπων (pépōn, "large melon"), from πέπων (pépōn, "ripe"), from πέπτω (péptō, "ripen"). Suffixed with the now obsolete -kin.

Pumpkin & Nutmeg Soup is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It is simple, it is fast, it tastes delicious. Pumpkin & Nutmeg Soup is something that I've loved my entire life. They're fine and they look fantastic.

To begin with this recipe, we must first prepare a few ingredients. You can have pumpkin & nutmeg soup using 6 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Pumpkin & Nutmeg Soup:

{Prepare of Soup.
{Prepare Half of a pumpkin (average size).
{Get 500 ml of chicken stock.
{Get 3 g of nutmeg.
{Get 1 teaspoon of black pepper.
{Prepare 1 tablespoon of olive oil.

Here are all the pumpkin facts you need to know about fall's favorite (and most crafty!) food. Pumpkin Spice Smoothies - all the pumpkin spice flavors you love, in a smoothie! · Are you craving some comfort food? Pumpkin Pie Cinnamon Roll Casserole, topped with brown sugar pecan streusel. Pumpkin is a delicious type of winter squash, native to North America and particularly popular around Thanksgiving and Halloween.

Steps to make Pumpkin & Nutmeg Soup:

Heat the oil in a large stewing pot..
Peel and dice the pumpkin into cubes roughly 2cm by 2cm and place into the pot..
Add the nutmeg and black pepper and stir until the cubes are coated. Fry for 2 minutes whilst stirring..
Add the stock, put on the lid and simmer for 20 minutes..
Check the pumpkin is soft by poking with a fork. Once cooked take the pot off the heat..
Using a hand blender, carefully blitz the soup until smooth. Caution as the liquid is still very hot and may splash if you aren't used to doing this then you should use a tabletop blender..
Pour the blitzed soup back in the pot and return to a low heat until serving. This brings out more of the flavour in the pepper and nutmeg. Serve with crusty bread or croutons..

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