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Pumpkin And Tarragon Soup

chef.pierre's picture
Ingredients
  Pumpkin 1 Pound (450 Gram)
  Onion 1 Large, sliced
  Butter 2 Ounce (50 Gram, For Frying)
  Potatoes 1 Pound, peeled and sliced (450 Gram)
  Garlic clove 1 Small, crushed
  Chicken stock 1 Pint (600 Milliliter, Good Quality)
  Salt To Taste
  Pepper To Taste
  Tarragon sprigs 4 (Leaves Only)
  Tarragon leaves 2
  Creamy milk 1 Pint (600 Milliliter)
  Milk 1 Pint (600 Milliliter)
  Cream 3 Tablespoon
Directions

GETTING READY
1. Peel the pumpkin
2. Discard the seeds
3. Cut the pumpkin into chunks
4. Wash and set aside

MAKING
5. In a large pan, add the butter and heat through gently
6. Add the onions to the butter and cook till soft and transparent
7. Add the pumpkins, potatoes, and garlic to the pan.
8. Cover the pan and cook for 15-20 minutes over a moderate flame till tender
9. Add the stock, salt and pepper and mix well
10. Tip in the tarragon leaves and bring to a boil
11. Remove from heat and cool slightly
12. Liquidize the mixture till smooth
13. Add the milk to the mixture and reheat without boiling
14. Add the remaining tarragon, cream and stir again without boiling

SERVING
15. Serve hot immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Pumpkin
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes

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