Roasted Pumpkin Soup

Name: Roasted Pumpkin Soup
Total time: 60
Yield: 6
Ingredients: 1.6666667461395 pounds sugar pumpkin -- peeled, seeded and cubed; 2 carrots, coarsely chopped; 2 onions, cut into wedges; 2.5 tablespoons vegetable oil; 1 large potato, sliced; 1 quart water; 3 cubes chicken bouillon, crumbled; 1 cup heavy cream; 1.25 tablespoons ground nutmeg; 1 teaspoon ground black pepper; salt to taste

Recipe by Craig from allrecipes.com

60 Mins.

Ingredients

6 servings

•

1.6666667461395 pounds sugar pumpkin -- peeled, seeded and cubed
•

2 carrots, coarsely chopped
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2 onions, cut into wedges
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2.5 tablespoons vegetable oil
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1 large potato, sliced
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1 quart water

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3 cubes chicken bouillon, crumbled
•

1 cup heavy cream
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1.25 tablespoons ground nutmeg
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1 teaspoon ground black pepper
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salt to taste

Instructions

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.