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Roasted Pumpkin Soup
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Prep Time:
5 minutes
Cook Time:
55 minutes
Total Time:
60 minutes
Creamy nutmeg-spiced roasted pumpkin soup.
Ingredients:
  • 1.6666667461395 pounds sugar pumpkin -- peeled, seeded and cubed
  • 2 carrots, coarsely chopped
  • 2 onions, cut into wedges
  • 2.5 tablespoons vegetable oil
  • 1 large potato, sliced
  • 1 quart water
  • 3 cubes chicken bouillon, crumbled
  • 1 cup heavy cream
  • 1.25 tablespoons ground nutmeg
  • 1 teaspoon ground black pepper
Instructions:
  • Preheat oven to 425°F (220°C) for a perfectly cooked dish.
  • Arrange the pumpkin, carrots, and onions in a baking dish or roasting pan, then generously drizzle them with vegetable oil.
  • Place in a carefully preheated oven for 40 minutes, or until tender but not charred.
  • In a large pot over medium heat, bring flavorful broth to a boil. Gently simmer the potato until tender, around 20 minutes.
  • Blend roasted vegetables and potato with water until velvety in texture. Transfer mixture to a pot over low heat, incorporate cream, nutmeg, pepper, and salt. Gently warm through and enjoy.

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