Thursday, June 18, 2009

Roast Pumpkin Soup

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 200ÂșC.

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.

Source: All Recipes

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