| Pumpkin Soup |
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Serves six 675g pumpkin 450g potatoes 1 large onion 25g butter 1 tablespoon of sunflower oil 1 teaspoon of lemon juice 1 teaspoon of chopped tarragon 1 teaspoon of nutmeg Salt and freshly ground pepper 600mls of vegetable stock 600mls of milk 1. Prepare vegetables, cut pumpkin into large chunks (this will make it easier to peel), peel and then cut into smaller pieces, peel and dice potatoes, peel and chop onion. Chop tarragon and grate nutmeg (if you are using fresh). 2. Heat oil and butter in a saucepan (heavy based), sweat onion for about 5 minutes, do not allow to brown. 3. Add pumpkin and potatoes stir, then cover and allow to cook (the water in the vegetables will allow them to start cooking without burning) for about 10 minutes over a low heat. Stir occasionally. 4. Now add stock, tarragon and nutmeg. Bring to the boil, turn down heat and allow to simmer for 10 minutes until vegetables are tender. 5. Remove from heat and allow to cool a little before blending. 6. Place into a clean saucepan, add milk heat gently. 7. Add lemon juice and season to taste. Tips If you cannot get pumpkin then use butternut squash as an alternative. The milk can be substituted with single cream for those special occasions.
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