Name: Roast Pumpkin Soup Easy Recipe
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 4
Ingredients: 750 g pumpkin cubed peeled seeded; 2 carrots coarsely chopped; 2 onions cut into wedges; 1 garlic clove peeled; 2 1/2 tbs olive oil; 1 potato diced large; 1 L water; 4 tsp chicken stock powder; 1 cup cream; 1 tsp ground nutmeg; 1 pinch salt and pepper *to taste

by Mrs Tempest Last updated on 09/17/2020

This soup has a lovely roast pumpkin flavour. - Mrs Tempest

Ingredients

750 g pumpkin cubed peeled seeded
2 carrots coarsely chopped
2 onions cut into wedges
1 garlic clove peeled
2 1/2 tbs olive oil
1 potato diced large
1 L water
4 tsp chicken stock powder
1 cup cream
1 tsp ground nutmeg
1 pinch salt and pepper *to taste

Method

Step 1

Preheat oven to 180C.
Step 2

Place pumpkin, carrots, onions and garlic in a baking dish or roasting pan.
Step 3

Drizzle with olive oil and bake for 40-60 minutes until soft.
Step 4

In a large pot over medium heat, bring water and chicken stock to a boil. Cook potato in simmering water until soft.
Step 5

Combine potato and water with roasted vegetables and puree in a blender or food processor, or by using a stick mixer until smooth.
Step 6

Return to pot over low heat and stir in cream, nutmeg, pepper and salt. Heat gently before serving.