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November 28th, 2002
- 1 tablespoon of Sunflower Oil
- 2 tablespoons of butter
- 1 large onion sliced
- 6 cups of pumpkin cut in large chunks
- 3 cups sliced potatoes
- 2 1/2 cups of vegetable stock
- 1 pinch of freshly grated nutmeg
- 1 teaspoon of fresh chopped tarragon
- 2 1/2 cups milk
- 1 to 2 teaspoons of lemon juice
- salt and freshly ground black pepper to taste
Directions
- Heat the oil and butter in a heavy
bottom sauce pan. 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 ans sweat over low heat for about 10 minutes until the
vegetables are almost tender, stirring occasionally to stop
them from sticking.
- Stir in the stock and 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. Pout into
a food processor or blender and process until smooth. Pour
back into a rinsed saucepan and add milk. Heat slowly and
taste, adding the lemon juice and extra seasoning, if necessary.
Serve piping hot.
NOTES:
This is a great fall/winter dish to be served
at Thanksgiving or Christmas. It will warm you and taste sweet.
I will use canned pumpkin instead of steaming.
It really will save a lot of time. The potatoes have to soften
though.
Tastes great.
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