- The sweet flavor of pumpkin is good in soups, teaming well with other more savoury ingredients such as onions and potatoes to make a warm and comforting dish.
Serves Four to Six
Ingredients:
- 15 ml sunflower oil, 25 gm butter, 1 large onion sliced, 675 gm pumpkin cut into large chunks, 450 gm potatoes sliced, 600 ml vegetable stock, good pinch of nutmeg, 5 ml chopped fresh tarragon, 600 ml milk, about 5- 50 ml lemon juice, salt and freshly ground black pepper.
Cooking Method:
- Heat the oil and butter in a heavy-based saucepan and fry the onion for 4-5 minutes over a gentle heat until soft but not browned, stirring frequently.
- Add the pumpkin and potato, stir well and then cover and sweat over a low heat for about 10 minutes until the vegetables are almost tender, stirring occasionally to prevent them from sticking to the pan.
- Stir in the stock, nutmeg, tarragon and seasoning. Bring to the boil and then simmer for about 10 minutes until the vegetables are completely tender.
- Allow to cool slightly then pour into a food processor or blender and process until smooth. Pour back into a clean saucepan and add the milk. Heat gently and then taste, adding the lemon juice and extra seasoning if necessary. Serve piping hot with crusty brown bread.