1 tbspn sunflower oil 2 tbspn of butter 1 large onion chopped/sliced 675g pumpkin cut into large chunks 450g of potatoes, sliced 600ml of vegetable stock Some freshly grated nutemg, a good pinch 1 tsp of fresh tarragon 600ml of milk 2 tsp of lemon juice Salt and pepper
Preparation
1. Heat the oil and butter in a saucepan and fry the onion for 4-5 minutes over a gentle heat until soft but not browned.
2. Add the pumpkin and sliced potatoes, stir well and then cover and simmer over a low heat for about 10 minutes until the vegetables are almost tender. Stir occasionally.
3. Stir in the stock, tarragon, nutmeg and seasoning. Bring to the boil and then simmer for about 10 minutes until the vegetables are tender.
4. Allow to cool a little and then pour into a food processor and blitz until smooth. Pour back into a saucepan and add the milk. Heat gently and taste, adding the lemon juice and seasoning as necessary. Serve hot with chunky bread.
