Name: Roasted Pumpkin Soup
Prep time: 5 min
Cook time: 5 min
Yield: 6
Ingredients: Sugar pumpkin -- peeled, seeded and cubed - 1 ⅔ pounds; Carrots, coarsely chopped - 2; Onions, cut into wedges - 2; Vegetable oil - 2 ½ tablespoons; Potato, sliced - 1 large; Water - 1 quart; Chicken bouillon, crumbled - 3 cubes; Heavy cream - 1 cup; Ground nutmeg - 1 ¼ tablespoons; Ground black pepper - 1 teaspoon; Salt to taste - 1 teaspoon

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Roasted Pumpkin Soup

1. Sugar pumpkin -- peeled, seeded and cubed - 1 ⅔ pounds

2. Carrots, coarsely chopped - 2

3. Onions, cut into wedges - 2

4. Vegetable oil - 2 ½ tablespoons

5. Potato, sliced - 1 large

6. Water - 1 quart

7. Chicken bouillon, crumbled - 3 cubes

8. Heavy cream - 1 cup

9. Ground nutmeg - 1 ¼ tablespoons

10. Ground black pepper - 1 teaspoon

11. Salt to taste - 1 teaspoon

How to cook deliciously - Roasted Pumpkin Soup

1. Stage

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

2. Stage

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

3. Stage

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

4. Stage

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

5. Stage

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.