Pressure Cooker Pumpkin and Tarragon Soup is a modern British recipe for a classic soup of pumpkin, onion, potatoes and tarragon cooked in a vegetable stock base in a pressure cooker that's finished with milk and lemon juice. The full recipe is presented here and I hope you enjoy this classic British version of: Pressure Cooker Pumpkin and Tarragon Soup.
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Ingredients:
700g pumpkin flesh
2 tbsp olive oil
1 large onion, sliced
1 garlic clove, crushed
600ml milk
500g potatoes, peeled and cubed
600ml vegetable stock
1/2 tsp dried tarragon, crumbled
1 tsp fresh lemon juice
salt and freshly-ground black pepper, to taste
cream or crème fraîche, to garnish
Method:
Remove any seeds from the pumpkin flesh then slice into chunks. Add the oil to the base of a pressure cooker over medium heat. Add the onion and garlic and fry until softened (about 4 minutes). Now add the pumpkin and potato and fry for 2 minutes, stirring constantly. At this point, add the stock and tarragon then season to taste.
Secure the lid on your pressure cooker and lock into place. Bring to pressure over high heat then reduce the heat to stabilize the pressure and cook for 6 minutes. Take off the heat and place under cold, running, water to reduce the pressure quickly. Take off the lid and turn the soup ingredients into a food processor or blender. Process until smooth then pour back into the pressure cooker. Stir in the milk and lemon juice then re-heat the soup gently (do not allow to boil).
Take off the heat and divide between warmed soup bowls. Garnish with a swirl of cream or crème fraîche and serve.
