Ingredients Jump to Instructions ↓

  1. 1 2/3 pounds sugar pumpkin -- peeled, seeded and cubed

  2. 2 carrots, coarsely chopped

  3. 2 onions, cut into wedges

  4. 2 1/2 tablespoons vegetable oil

  5. 1 large potato, sliced

  6. 1 quart water

  7. 3 cubes chicken bouillon, crumbled

  8. 1 cup heavy cream

  9. 1 1/4 tablespoons ground nutmeg

  10. 1 teaspoon ground black pepper salt to taste

Instructions Jump to Ingredients ↑

  1. 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.


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