Pumpkin and Potato Soup

Description

Pumpkin and potato soup fulfills all the important requirements for an autumn or winter first course: it can satisfy hunger, warm and give wonderful taste sensations. Best of all, you won't need any exotic or expensive ingredients! If tarragon confuses, replace it with spicy herbs to taste. No nutmeg at home - it doesn’t matter either: season the dish with ground paprika or any pepper that is in the kitchen. Well, without wine in general it is quite possible to do! However, one day try to “get” all the mentioned ingredients of the pumpkin and potato soup puree, cook the dish and compare with the simplified version ... We are sure that you will feel the difference and appreciate the flavoring fantasies of the author of the recipe!

Cooking

Step 1

Prepare the soup ingredients. Peel the onion and cut into half rings. Wash pumpkin pulp and cut into cubes. Peel and wash potatoes. Cut into slices.

Step 2

In a heavy-sided saucepan, heat the vegetable oil along with the butter. Add the onion and cook, stirring, for about 5 minutes. Add pumpkin and potatoes. Stirring, fry over low heat for 10 minutes.

Step 3

Pour the wine into the saucepan with the fried purée ingredients and bring to a quick boil. Boil 2 minutes. Add hot vegetable broth. Boil for 5 minutes over high heat.

Step 4

Wash the tarragon sprig and pluck off the leaves. Finely chop them and add to the soup pot along with the nutmeg. Salt and pepper. Boil for 10 minutes over low heat.

Step 5

Remove soup from heat and puree with an immersion blender. Pour into a clean saucepan, pour in the hot milk and, stirring, bring to a boil. Simmer the soup over low heat for 10 minutes.

Step 6

Remove the resulting puree from the heat. Pour in lemon juice and stir. Taste the soup and, if necessary, add a little more salt and pepper. Pour into bowls and serve.