Pumpkin Puree

Peel the pumpkin (unless you use a Hokkaido, which can be eaten with the skin), remove the seeds and cut into small pieces.

Peel the potato and cut into slices.

Add the pumpkin and potatoes to the soup and bring to a boil. Then cook for about 20 minutes until the vegetables are soft.

Drain the cooking juices and finely mash the soft vegetables with a potato ricer.

Stir salt and nutmeg into the whipping cream and mix briskly into the vegetable mixture. Do not stir too long or the puree will become rubbery.

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