Roast Pumpkin Soup
From mrstempest 14 years agoIngredients
- 750g pumpkin, peeled, seeded and cubed shopping list
- 2 carrots, coarsely chopped shopping list
- 2 onions cut into wedges shopping list
- 2 cloves garlic, peeled shopping list
- 2 1/2 tablespoons olive oil shopping list
- 1 large potato, diced shopping list
- 4 cups water shopping list
- 4 teaspoons chicken stock powder shopping list
- 1 cup cream shopping list
- 1 teaspoon ground nutmeg shopping list
- black pepper to taste shopping list
- salt to taste shopping list
How to make it
- 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.
The Groups
- Not added to any groups yet!
Reviews & Comments 0
-
All Comments
-
Your Comments