Roasted Pumpkin Soup recipe

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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

Nutrition Info

306.7 calories
carbohydrate: 27.6 g
cholesterol: 54.7 mg
fat: 21.4 g
fiber: 3.2 g
protein: 4.3 g
saturatedFat: 10.6 g
servingSize: -
sodium: 612.6 mg
sugar: 5.2 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

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!

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