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Peel potatoes and cut into chunks and set aside.
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Cut the pumpkin into chunks spread out on a baking tray. Add a small amount of olive oil and a pinch of salt and pepper and roast in 300-degree oven for about 15 minutes.
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Heat the oil and butter in a saucepan. add the onion and fry over low heat until soft.
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Add the pumpkin and potatoes and stir on low heat until vegetables are almost tender.
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Stir while they're cooking.
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Add the vegetable stock, nutmeg, tarragon and any other seasonings.
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Simmer for about 10-15 minutes until veggies are nice and tender.
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Turn off the heat and allow soup to cool to the touch.
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Pour the pumpkin mixture into a food process or blend and process until ingredients are smooth.
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Pour the blended pumpkin mixture back into the saucepan and add the milk.
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Heat slowly and add the lemon juice and any additional seasonings to taste.
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Best when served piping hot.
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Top with sour cream for additional taste and color contrast.