Pumpkin and Tarragon Soup Recipe


Preparation Time15 MinCooking Time30 Min
Ready In45 MinDifficulty LevelEasy
Health IndexHealthyCuisine
Main IngredientInterest Group


 Pumpkin1 Pound (450 Gram)
 Onion1 Large, sliced
 Butter2 Ounce (50 Gram, For Frying)
 Potatoes1 Pound, peeled and sliced (450 Gram)
 Garlic clove1 Small, crushed
 Chicken stock1 Pint (600 Milliliter, Good Quality)
 Salt To Taste
 Pepper To Taste
 Tarragon sprigs4 (Leaves Only)
 Tarragon leaves2
 Creamy milk1 Pint (600 Milliliter)
 Milk1 Pint (600 Milliliter)
 Cream3 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1642 Calories from Fat 627

% Daily Value*

Total Fat 70 g108.4%

Saturated Fat 41.8 g208.8%

Trans Fat 0 g

Cholesterol 187.5 mg

Sodium 1410.8 mg58.8%

Total Carbohydrates 223 g74.2%

Dietary Fiber 18 g71.8%

Sugars 71.7 g

Protein 48 g95.8%

Vitamin A 713.7% Vitamin C 262.2%

Calcium 93.9% Iron 57.4%

*Based on a 2000 Calorie diet


1. Peel the pumpkin
2. Discard the seeds
3. Cut the pumpkin into chunks
4. Wash and set aside

5. In a large pan, add the butter and heat through gently
6. Add the onions to the butter and cook till soft and transparent
7. Add the pumpkins, potatoes, and garlic to the pan.
8. Cover the pan and cook for 15-20 minutes over a moderate flame till tender
9. Add the stock, salt and pepper and mix well
10. Tip in the tarragon leaves and bring to a boil
11. Remove from heat and cool slightly
12. Liquidize the mixture till smooth
13. Add the milk to the mixture and reheat without boiling
14. Add the remaining tarragon, cream and stir again without boiling

15. Serve hot immediately.