Name: Roasted Pumpkin Soup
Prep time: 5 min
Cook time: 55 min
Total time: 60 min
Yield: 6 servings
Ingredients: 1 ⅔ pounds sugar pumpkin -- peeled, seeded and cubed; 2 carrots, coarsely chopped; 2 onions, cut into wedges; 2 ½ tablespoons vegetable oil; 1 large potato, sliced; 1 quart water; 3 cubes chicken bouillon, crumbled; 1 cup heavy cream; 1 ¼ tablespoons ground nutmeg; 1 teaspoon ground black pepper; salt to taste

Directions

Step 1

Preheat oven to 425 degrees F (220 degrees C).

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Step 2

Place pumpkin, carrots and onions in a baking dish or roasting pan. Drizzle with vegetable oil.
Step 3

Bake in preheated oven 40 minutes, until soft but not blackened.
Step 4

In a large pot over medium heat, bring water and bouillon to a boil. Cook potato in simmering water until soft, about 20 minutes.
Step 5

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.

Nutrition Facts

Per Serving:

307 calories; protein 4.3g; carbohydrates 27.6g; fat 21.4g; cholesterol 54.7mg; sodium 612.6mg. Full Nutrition

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Ingredients

Directions

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