serves 4 - 6
1 tbsp sunflower oil
2 tbsp butter
1 large onion, sliced
1 1/2 pound pumpkin, cut into large chunks
1 pound potatoes, sliced
2 1/2 cups vegetable stock
good pinch of nutmeg
1 tsp chopped fresh tarragon
2 1/2 cups milk
about 1 - 2 tsp lemon juice
salt and freshly ground black pepper
1. Heat the sunflower oil and butter in a skillet and fry the onion for 4—5 minutes until softened. Stir frequently.
2. Transfer the onions to a saucepan and add the pumpkin and potato. Stir well, then cover with the lid and sweat over a low heat for about 10 minutes until the vegetables are almost tender. Stir the vegetables occasionally to prevent them from sticking to the pan.
3. stir in the stock, nutmeg, tarragon and seasoning. Bring the liquid to the boil and then simmer for about 10 minutes until the vegetables are completely tender.
4. Allow the liquid to cool slightly away from the heat, 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 rolls.