Very excitingly I recently got a pressure cooker. I was lured in by the idea of making dhal from scratch in 5 minutes - maybe it is my rebellion against the slow cooker thing. Anyway this was the first thing I cooked in it, and based on this alone, I think me and my pressure cooker are going to be very happy together. And it is very shiny - I do like new toys.
The recipe came out of the book that came with the pressure cooker, which I obviously then tweaked a bit. I must say I never thought to put pumpkin and tarragon together (I usually just go for sage) but it really really works. The tarragon (which I think is my current favourite herb) just makes it all very savoury, which can be a challenge with pumpkins; I didn’t even feel the need to add any parmesan.
1 onion finely, chopped
1 clove garlic, chopped
2 tbsp oil
750g pumpkin, peeled and chopped into chunks
250g potato, peeled and chopped
1 tbsp tarragon, chopped
850ml stock
Salt and pepper
3 tbsp yoghurt (or use cream and also add a squeeze of lemon)
Start by frying the onion and garlic in the oil until the onion if soft. Then add the pumpkin, potato, tarragon and 600ml stock and season. Bring to 12lb pressure, cook for 5-6 minutes and then reduce the pressure quickly. If you are making the soup in a pan cook for around 30 minutes or until the pumpkin and potato is soft
Liquidise the soup, then add the remaining stock and yoghurt and check the seasoning.
Eat in warmed bowls with lots of crusty bread.
Makes around 6 portions
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