1 cup cooked pumpkin
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
pinch pepper
1/2 teaspoon stock powder (or stock cube)
dash of pepper (eg. Tabasco) sauce
2 tablespoons white wine
3/4 - 1 cup milk
The pumpkin should be cooked by boiling in water with a pinch of salt until soft (or it can be baked in the oven to intensify the flavour). Discard the water and then measure - it is easier when it is cooked and cooled a bit. Place the pumpkin and all the other ingredients in a blender and blend until smooth, then heat the soup in a saucepan until it just boils. Serve with a sprinkling of paprika, a bit of chopped chives, or maybe a swirl of cream. This soup freezes very well, so you can make it in large amounts if desired. It can also be served, on special occassions, in a partly cooked hollowed-out pumpkin shell from which the flesh was taken. Serves 4-6.