Recipe

Roast Pumpkin Soup Recipe

	Mrstempest / All my dishes 6 months, 2 weeks ago This soup is thick and creamy. Vegetable stock can be used instead of chicken for a vegetarian friendly dish. Prep:15m Cook:45m Servings:6	Mrstempest
	soup pumpkin roast thick creamy

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Ingredients

750g pumpkin, peeled, seeded and cubed

2 carrots, coarsely chopped

2 onions cut into wedges

2 cloves garlic, peeled

2 1/2 tablespoons olive oil

1 large potato, diced

4 cups water

4 teaspoons chicken stock powder

1 cup cream

1 teaspoon ground nutmeg

Black pepper to taste

Salt to taste

Directions

Preheat oven to 200ºC (390ºF).

Place pumpkin, carrots, onions and garlic in a baking dish or roasting pan. Drizzle with olive oil. Bake in preheated oven for 40 minutes, until soft.

In a large pot over medium heat, bring water and chicken stock to a boil. Cook potato in simmering water until soft.

Combine potato and water with roasted vegetables and puree in a blender or food processor or by using a hand held blender until smooth. Return to pot over low heat, and stir in cream, nutmeg, pepper and salt. Heat gently; serve.

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