Pumpkin Soup (SB)

By hmp13

Ingredients

• 1 tablespoon sunflower oil
• 2 tablespoons butter
• 1 large onion, sliced
• 6 cups pumpkin cut into large chunks
• 3 cups sliced potatoes
• 2 1/2 cups vegetable stock
• A good pinch of freshly grated nutmeg
• 1 teaspoon chopped fresh tarragon
• 2 1/2 cups milk
• 1 to 2 teaspoons lemon juice
• Salt and pepper

Preparation

Step 1

Heat the oil and butter in a heavy bottomed saucepan. Add the onion and fry for 4 to 5 minutes over low heat until soft but not brown, stirring frequently.

Add the pumpkin and potatoes and stir well. Cover and sweat over low heat for about 10 minutes until the vegetables are almost tender, stirring occasionally to stop them sticking.

Stir in the stock, nutmeg, tarragon and seasoning. Bring to a boil. Lower the heat and simmer for about 10 minutes until the vegetables are completely tender.

Leave the soup to cool slightly. Pour into a food processor or blender and process until smooth. Pour back into the rinsed saucepan and add the milk. Heat slowly and taste, adding the lemon juice and extra seasoning, if necessary. Serve piping hot.