Just made this tonight with a fresh pie pumpkin I got from the public market this past Thursday. I still have half of it left, and it is roasting right now to become something yet to be determined.
I bet the color of this soup will change with the pumpkins; as they become more full of color and flavor, so will the taste. We enjoyed this soup with a loaf of fresh bread.
Make sure that you do not omit the fresh tarragon, it is a key ingredient in this simple soup.
1 Tbs sunflower oil
2 Tbs butter
1 large onion, sliced
11/2 pounds pumpkin, cut into large chunks
1 pound potatoes, peeled and sliced
21/2 cups chicken or vegetable stock
a good pinch of nutmeg
1 tsp chopped fresh tarragon
21/2 cups milk
2 tsp lemon juice
salt and ground black pepper
Heat the oil and butter in a heavy pan and fry the onion for about 4-5 minutes over a gentle heat until soft but not brown, stirring frequently. Add the pumpkin and sliced potatoes, stir well, then cover and sweat over a low heat for about 15 minutes until the vegetables are almost tender. Be sure to stir frequently to prevent sticking.
Add the stock, nutmeg, tarragon and seasoning, stir to combine. Bring to a boil and simmer for about 20 minutes until the vegetables are tender. Allow to cool slightly, then poor into a food processor, blender (or use a hand blender) and process until smooth. Pour back into a clean pot and add the milk. Heat gently, then add lemon juice and adjust salt and pepper to taste.