Pumpkin Soup

Heat oil in a cooking pot, add garlic and sauté for a minute.

Then add the chopped onions, sauté till transparent then add the butter stir well to combine.

Now add the vegetables and shut the lid and allow them to cook on low heat until tender make sure you remember to stir them occasionally to prevent sticking.

Stir in the stock, nutmeg, tarragon, salt and pepper and bring to a boil.

Leave it to simmer for 10 minutes until vegetables are completely cooked.

Allow the soup to cool and then blend into a smooth puree.

Return to the cooking pot and add the milk.

Heat slowly, check seasoning and add lemon juice.

Serve with a dollop of cream.