pumpkin soup

Ingredients

• Servings: 6
• 1 2/3 pounds sugar pumpkin -- peeled, seeded and cubed
• 2 carrots, coarsely chopped
• 2 onions, cut into wedges
• 2 1/2 tablespoons vegetable oil
• 1 large potato, sliced
• 1 quart water
• 3 cubes chicken bouillon, crumbled
• 1 cup heavy cream
• 1 1/4 tablespoons ground nutmeg
• 1 teaspoon ground black pepper
• salt to taste

Recipe

Preparation Time: 5 mins Cook Time: 55 mins Ready Time: 1 hr


• preheat oven to 425 degrees f (220 degrees c).
• place pumpkin, carrots and onions in a baking dish or roasting pan. drizzle with vegetable oil.
• bake in preheated oven 40 minutes, until soft but not blackened.
• in a large pot over medium heat, bring water and bouillon to a boil. cook potato in simmering water until soft, about 20 minutes.
• combine potato and water with roasted vegetables and puree in a blender or food processor or using an immersion blender until smooth. return to pot over low heat, and stir in cream, nutmeg, pepper and salt. heat gently; serve.