Heat the oil in a large stewing pot.

Peel and dice the pumpkin into cubes roughly 2cm by 2cm and place into the pot.

Add the nutmeg and black pepper and stir until the cubes are coated. Fry for 2 minutes whilst stirring.

Add the stock, put on the lid and simmer for 20 minutes.

Check the pumpkin is soft by poking with a fork. Once cooked take the pot off the heat.

Using a hand blender, carefully blitz the soup until smooth. Caution as the liquid is still very hot and may splash if you aren't used to doing this then you should use a tabletop blender.

Pour the blitzed soup back in the pot and return to a low heat until serving. This brings out more of the flavour in the pepper and nutmeg. Serve with crusty bread or croutons.