15 ml/1 tbsp sunflower oil
25 g/2 tbsp butter
1 large onion, sliced
1 kg pumpkin, cut into large chunks
450 g potatoes, sliced
4 large carrots, quartered
1 l chicken stock
a good pinch of freshly grated nutmeg
5 ml/1 tsp chopped fresh tarragon
5 tbsp sugar
600 ml thickened cream
freshly ground black pepper

Heat the oil and butter in a heavy-based saucepan and fry the onion for 4—5 minutes over a gentle heat until soft but not browned, stirring frequently.
Add the pumpkin, carrots and sliced potatoes, stir well, then cover and sweat over a low heat for about 10 minutes until the vegetables are almost tender, stirring occasionally to stop them sticking to the pan.
Stir in the stock, nutmeg, tarragon and a good pinch of pepper. Bring to the boil and then simmer for about 15 minutes stirring occasionally until the vegetables are completely tender.
Allow to cool slightly, then pour into a food processor or blender and process until smooth. Pour back into a clean saucepan and add the cream and sugar.
Heat gently and then taste. Serve piping hot.