Pump Up the Holiday Pumpkin Soup

Ingredients

• 2 1/2 cups vegetable bercy or vegetable broth
  
• 1 ounce butter
  
• 1 tablespoon sunflower oil
  
• 2 teaspoons lemon juice
  
• 1 large yellow onion, sliced
  
• 1 lb of Idaho potatoes, sliced
  
• 1 1/2 lbs chunks of raw pumpkin
  
• 1 teaspoon chopped tarragon-fresh
  
• 2 1/2 cups milk
  
• pinch of nutmeg and cinnamon
  
• salt and pepper for taste

Method

1. Fry the onions in the butter and oil until tender.
2. Add the potato and pumpkin and cover for 10 minutes on medium heat until tender. Stir occasionally
3. Stir in the broth , tarragon, seasoning, nutmeg and cinnamon.
4. Bring to a boil and then simmer for another 10 minutes until the vegetables are complete cooked.
5. Pour mixture into a food processor and blend until smooth.
6. Place mixture in a clean sauce pan and add milk.
7. Heat slightly and then add the lemon juice and additional seasonings.
8. Wonderful with sweetbreads.