Place the pumpkin in a saucepan with the milk and the nutmeg to taste. Season with some freshly ground black pepper and a little sea salt. Bring to the boil and simmer for about 30 minutes, or until the pumpkin is tender. Pour the soup into a blender, and process it until smooth. Then return it to the saucepan and stir in the cream. Divide among four soup plates and sprinkle 1 tablespoon almonds over each before serving.
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Reprinted with permission from ©Jane Clarke Bodyfoods for Busy People, published by McBooks Press click for book review