The cream of pumpkin and tarragon

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  • Pumpkin: 900 gr
  • Butter: 50 gr
  • Onion: 1
  • Potato: 4
  • Garlic: 1 tooth
  • Vegetable broth: 3 cups of tea
  • Salt: taste.
  • Black pepper: taste.
  • Tarragon: Some branches
  • Milk: 2,5 cups of tea
  • Lemon: 1 teaspoon
  • Cream: to taste.


Melt the butter in a pan. The committee consists of one large onion, cut slices, and allow to cook until soft. Joins the pumpkin, peeled and cut into small cubes, potatoes and garlic.

Cover and kitchen until the squash is tender. If necessary, add a little broth. Once the pumpkin is cooked, pour the broth in the pan, season and joins the fresh tarragon. Leave to boil and kitchen-ten more minutes.

Take it out of the fire, let it cool down and reduces the puree. Add the milk and the juice of a lemon puree. Heat over low heat without leave to boil. Decorates in the dish with a wire cream and tarragon, chopped.

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