Roasted Pumpkin Soup recipe
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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
Nutrition Info
- 306.7 caloriescarbohydrate: 27.6 gcholesterol: 54.7 mgfat: 21.4 gfiber: 3.2 gprotein: 4.3 gsaturatedFat: 10.6 gservingSize: -sodium: 612.6 mgsugar: 5.2 gtransFat: : -unsaturatedFat: : -
Directions Roasted Pumpkin Soup
Directions
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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.