Pumpkin Soup



1 tablespoon sunflower oil
2 tablespoons butter
1 large onion, sliced
6 cups pumpkin cut into large chunks (may be roasted first for extra flavor)
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
1-2 teaspoons lemon juice
salt and freshly ground pepper


1. Heat the oil and butter in a heavy-bottomed saucepan. Add the onion and fry for 4 to 5 minutes over low hear until soft but not brown, stirring frequently.
2. 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.
3. Stir in the stock, nutmeg, tarragon, and seasoning. Bring to a boil. Lower heat and simmer for about 10 minutes until the vegetables are completely tender.
4. 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.

The Cook's Encyclopedia of Soup