Pumpkin is also one of my family favorite veggies. We often had this made into soup. It is an all time favorite soup and the recipe speaks for itself.

Ingredients (serves 4)

• 600g Japanese pumpkin, cut into small chunks
• 400g potato, sliced
• 1 large onion, sliced
• 1 tbsp sunflower oil
• 2 tbsp butter

Seasoning

• a pinch of nutmeg
• some fresh chopped tarragon
• 2 cups vegetable stock
• salt and pepper to taste

• 2 cups milk
• 1 tsp lemon juice
• few strips nori for garnish

Method

1. Heat oil and butter in pan and fry the onion over medium heat until soft but not browned.
2. Add the pumpkin and potato, stir well, then cover and let it sweat over a low heat for about 10 minutes until the veggies becomes tender, stirring occasionally to stop them from sticking to the pan.
3. Stir in the vegetable stock, nutmeg, tarragon and seasoning. Bring it to the boil and a simmer for 10 minutes until tender.
4. Allow to cool slightly, then pour into a food processor or blender and process until smooth. Pour back into a clean pan and add the milk. Heat gently and then taste, adding the lemon juice and extra salt and pepper to taste if needed.  Serve piping hot. Voila!