Pumpkin Soup

配料

1 Tbs sunflower oil/avocado oil

2 Tbs butter

1 large onion, sliced

6 c pumpkin in large chunks (or substitute about 5 c pumpkin puree, ie 40 oz)

3 c sliced potatoes

salt and pepper to taste

1-2 tsp lemon juice

2 1/2 c vegetable/chicken stock

pinch of nutmeg

1 tsp fresh tarragon

2 1/2 c milk

步骤

Heat oil and butter over medium heat.

Add onion and saute 4-5 minutes.

Add pumpkin and potatoes. Cover and sweat over low heat for about 10 minutes. Stir occasionally.

Stir in stock, nutmeg, terragon, and seasoning. Bring to a boil. Lower heat and simmer for 10 minutes until vegetables are compeltely tender.

Leave soup to cool slightely then blend until smooth. Pour back into pot and then add the milk. Heat slowly and taste, adding lemon and extra seasoning to taste. Serve hot.

Instand Pot Instructions: Saute onion in butter and oil, then add the pumpkin, potatoes, and stock and seasoning except milk (and terragon if using fresh) and cook at pressure for 8-10 minutes. Add the seasonings, blend and then return to the instant pot. Do not need to heat further after the milk is added, but can serve right away.