Quick pumpkin soup

Posted On November 26, 2017

I had one jar left of the pumpkin purée I’d made and frozen. I defrosted it and poured it into a pan with about half a pint of chicken stock. I added about half a cupful of evaporated milk, a pinch of salt, half a teaspoon of grated nutmeg, a knob of butter, and several twirls of black pepper. No onions and no blitzing. Just a few stirs as it simmered. It was lovely and creamy and very spicy.