Roasted Pumpkin Soup

Roasted Pumpkin Soup

Roasted pumpkin is spiced with nutmeg in this pureed cream soup.

Preparation Time
5 mins
Cooking Time
55 mins
Total Time
60 mins
Calories
307 Calories

Recipe Instructions

Step 1
Preheat oven to 425 degrees F (220 degrees C).
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.

Ingredients

  • salt to taste
  • 1 cup heavy cream
  • 1 teaspoon ground black pepper
  • 1 quart water
  • 2 carrots, coarsely chopped
  • 2 onions, cut into wedges
  • 1 large potato, sliced
  • 3 cubes chicken bouillon, crumbled
  • 2.5 tablespoons vegetable oil
  • 1.6666667461395 pounds sugar pumpkin -- peeled, seeded and cubed
  • 1.25 tablespoons ground nutmeg

Categories

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