In a heavy saucepan, combine milk and pumpkin.
Add ground nutmeg and season with salt and pepper.
Bring the mixture to a boil.
Reduce the heat and simmer until the pumpkin is tender.
Using a food processor or hand-held blender, purée the mixture until smooth.
Return the purée to a clean pan and stir in the single cream.
Check the seasoning and adjust if necessary.
Gently reheat the soup.
Serve the hot pumpkin soup, garnished with a drizzle of extra virgin olive oil.