German Pumpkin Soup

While visiting my friend Melanie in Bern, Switzerland two years ago, she whipped up some amazing pumpkin soup worthy of a mention. We're almost towards the end of pumpkin season, but in Barcelona, one can still find it abundant in the green-grocers. This bright orange flesh of the fruit has a generous dose of beta-carotene, that may reduce the risk of developing certain types of cancer and heart diseases, as well as certain aspects of aging. A 90 percent water content also means that pumpkin is low in calories. This is a very simple recipe that I've improvized from the one she gave me. Try it and let me know if you like it.

German Pumpkin Soup
Ingredients:
Fresh pumpkin cut into small and thin slices. (2 cups)
1 medium potato quarted and sliced
Quarter of a big onion sliced thinly
1 teaspoon nutmeg
1 teaspoon tarragon
3/4 cup milk
2 cups vegetable stock
1 tablespoon butter
Sunflower seed oil (optional, not to be confused with sunflower oil for cooking.)
Pepper and salt to taste
Lemon juice

1. Saute onions in butter and half tsp sunflower seed oil till the color turns darker.
2. Add pumpkin and potatoes and continue the saute process.
3. Add spices mid-way and some water if it gets too dry. Simmer with lid closed for a few minutes till the veggies are soft and tender.
4. Add milk and vegetable stock and puree till it gets to the consistency you want. Add more water if needed.
5. Add more nutmeg, tarragon, salt, and pepper to taste.
6. Lastly, simmer for 10 min.

Serve pipping hot with a few drops of lemon juice.