Ingredients
- 1 T. sunflower oil
- 2 T. butter
- 1 onion (sliced)
- 6 c. pumpkin (cut in to large chunks)
- 3 c. potatoes (sliced)
- 21⁄2 c. vegetable stock
- nutmeg (a good pinch)
- 1 tsp. tarragon (fresh/chopped)
- 2 1⁄2c. milk
- 2 tsp. lemon juice
- salt (to taste)
- black pepper (to taste)
Directions
-
Heat the oil and butter in a saucepan. Add the onion and cook over a low heat for five minutes until soft but not brown. Add the pumpkin and potato and stir well. Cover the pan and sweat over a low heat for ten minutes until the vegetables are almost tender, stirring occasionally. Stir in the stock, nutmeg, tarragon, salt and pepper. Bring to a boil then lower the heat to simmer for ten more minutes. Allow to coll slightly then pour in to a blender and process till smooth. Return to the pan and add the milk. Heat slowly and taste, adding the lemon juice and adjusting the seasoning if necessary