Pumpkin Soup

6 cups light vegetable stock
4 cups pumpkin
2 potatoes, peeled and cubed
2 carrots, thinly sliced
2 onions, chopped
2 garlic cloves, minced
pinch tarragon
salt and pepper to taste
1 quart milk
1/3 cup oil


Place pumpkin, potatoes and carrot in stock in a large soup pot. Bring to boil.
Add onion, minced garlic, tarragon, salt and pepper and continue boiling for about 20 minutes.
Reduce heat and simmer for another 20 minutes
Cool slightly, blend in blender and pour back in pot. Add milk and oil, stirring well and bring to low boil again. Simmer for about 10 minutes and serve immediately.