Roasted Pumpkin Soup Recipe

Ingredients <br>- 1 2/3 pounds sugar pumpkin -- peeled, seeded and cubed <br>- 2 carrots, coarsely chopped <br>- 2 onions, cut into wedges <br>- 2 1/2 tablespoons vegetable oil <br>- 1 large potato, sliced <br>- 1 quart water <br>- 3 cubes chicken bouillon, crumbled <br>- 1 cup heavy cream <br>- 1 1/4 tablespoons ground nutmeg <br>- 1 teaspoon ground black pepper <br>- salt to taste <br><p></p>Directions <br>step 1: Preheat oven to 425 degrees F (220 degrees C). <br>step 2: Place pumpkin, carrots and onions in a baking dish or roasting pan. Drizzle with vegetable oil. <br>step 3: Bake in preheated oven 40 minutes, until soft but not blackened. <br>step 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. <br>step 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. <br>

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
step 1: Preheat oven to 425 degrees F (220 degrees C).
step 2: Place pumpkin, carrots and onions in a baking dish or roasting pan. Drizzle with vegetable oil.
step 3: Bake in preheated oven 40 minutes, until soft but not blackened.
step 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.
step 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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