600 ml/1 pt/2.5 cups milk
Salt and freshly ground black pepper
15 ml/1 tbsp granulated sugar
30 ml/2 tbsp snipped chives
Melt the butter or margarine in a
saucepan. Add the pumpkin and cook gentle, stirring, for 2 minutes.
Add the stock, bring to the boil, reduce the heat and simmer for 15-20
minutes or until the pumpkin is tender. Puree in a blender or food
processor. Return to the saucepan. Stir in the milk, a little salt and
pepper, the sugar and nutmeg to taste. Reheat but do not boil. Ladle
into warm bowls and serve garnished with the chives.