Description
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!
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
Instructions
- 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.
Prep Time: 5 mins
Cook Time: 55 mins
Total Time: 1 hr
Servings: 6