1 tablespoon sunflower oil
2 tablespoons butter
1 large onion, sliced
6 cups pumpkin, roasted cut in large
chunks
3 cups sliced potato
2½ cups vegetable or beef
stock
Good pinch of freshly grated nutmeg
1 teaspoon chopped fresh tarragon
2½ cups milk
1-2 teaspoons lemon juice
Salt and freshly ground pepper
Heat oil and butter in heavy-bottomed saucepan. Add onion and fry 4 or 5 minutes on low heat until soft, but not brown, stirring frequently.
Add pumpkin and potato and stir well. Cover and sweat over low heat for 10 minutes until vegetables are almost tender, stirring occasionally to prevent sticky.
Stir in vegetable stock, nutmeg, and tarragon. Bring to a boil. Lower heat and simmer 10 minutes until vegetables are completely tender.
Leave soup to cool slightly. Pour into food processor and process till smooth.. Pour back into a rinsed saucepan and add milk. Heat slowly and taste, add lemon and serve with pepper. Makes 4 to 6 servings.