Roasted Pumpkin Soup

Serve with crusty bread and a dollop of extra cream for decoration. Try to find a really dark orange-colored pumpkin--it will look lots better. Enjoy!

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

Ingredients

• salt to taste
• 1 cup heavy cream
• 1 teaspoon ground black pepper
• 1 quart water
• 2 carrots, coarsely chopped
• 2 ½ tablespoons vegetable oil
• 2 onions, cut into wedges
• 1 large potato, sliced
• 3 cubes chicken bouillon, crumbled
• 1 ⅔ pounds sugar pumpkin -- peeled, seeded and cubed
• 1 ¼ tablespoons ground nutmeg

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.