Onion peel and cut into thin half-rings.

Pumpkin cut into large enough chunks.

Peeled potatoes - slices.

In a saucepan (large enough) heat oil (vegetable + butter) and fry the onion until soft. Add the pumpkin and potatoes, stir and simmer under the lid on low heat for 10 minutes.

Add wine, hot broth, nutmeg, tarragon, salt and pepper. Cook for 10 minutes. About the broth. In my freezer there is always a supply of broth - beef, chicken, vegetable and fish. So once used, make the broth part of the soup goes in the soup, some in the freezer. My husband and I live together, so on the soup, usually just soup, especially soup we love fresh. Vegetable broth cook just like that, when there are different vegetables in a small amount, for example, quartered cauliflower, Brussels little, a piece of leek, add the carrots and cook the broth. If not using immediately then freeze. And then use when cooking soups such as this or for the second course. Broth out of the freezer to get in advance to unfreeze. In this case, we want the broth hot just warmed up in the microwave.

Then the workpiece is our soup to cool and blend into a puree. It is now cool enough and on the balcony I have all cooled down very quickly.

Pour back into the pan, in a different, smaller, and warm on low heat for 10 minutes. Add lemon juice, stir and serve.

Bon appetit!