Ingredients

• 1 T. sunflower oil
• 2 T. butter
• 1 onion (sliced)
• 6 c. pumpkin (cut in to large chunks)
• 3 c. potatoes (sliced)
• 21⁄2 c. vegetable stock
• nutmeg (a good pinch)
• 1 tsp. tarragon (fresh/chopped)
• 2 1⁄2c. milk
• 2 tsp. lemon juice
• salt (to taste)
• black pepper (to taste)

Directions

1. Heat the oil and butter in a saucepan. Add the onion and cook over a low heat for five minutes until soft but not brown. Add the pumpkin and potato and stir well. Cover the pan and sweat over a low heat for ten minutes until the vegetables are almost tender, stirring occasionally. Stir in the stock, nutmeg, tarragon, salt and pepper. Bring to a boil then lower the heat to simmer for ten more minutes. Allow to coll slightly then pour in to a blender and process till smooth. Return to the pan and add the milk. Heat slowly and taste, adding the lemon juice and adjusting the seasoning if necessary

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