- Heat oil in a large saucepan and sauté onion for 2 to 3 minutes. Add celery, potatoes and pumpkin.
- Cover with chicken broth; season with salt and pepper, and add tarragon. Allow to simmer until vegetables are tender.
- Puree the mixture in a food processor (remove tarragon sprigs beforehand).
- Return the soup to the saucepan and add milk, stirring well. Reheat to serve. Serve with a loaf of Les Trois Moulins Multigrain Bread.
Aide-gourmet Tip
Pumpkin contains few calories (about 39 calories / 100 g) and is an excellent source of potassium and vitamin A. It also contains vitamin C and folic acid. So make pumpkin a favourite on your menu!