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Prep Time: 5 Minutes Cook Time: 55 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Serve with crusty bread and a slop of extra cream for decoration. Try to find a really dark orange-colored pumpkin - it will look lots better. Enjoy Ingredients:
1 2/3 pounds sugar pumpkin -- peeled, seeded and cubed |
2 carrots, coarsely chopped |
2 onions, cut into wedges |
2 1/2 tablespoons vegetable oil |
1 large potato, sliced |
1 quart water |
3 cubes chicken bouillon, crumbled |
1 cup heavy cream |
1 1/4 tablespoons ground nutmeg |
1 teaspoon ground black pepper |
salt to taste |
Directions:
1. Preheat oven to 425 degrees F (220 degrees C).
2. Place pumpkin, carrots and onions in a baking dish or roasting pan. Drizzle with vegetable oil.
3. Bake in preheated oven 40 minutes, until soft but not blackened.
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.
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.
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