About this recipe:A deliciously rich pumpkin soup. Pumpkin, carrots and onions are roasted, before being pureed with cooked potato, stock and double cream. Serve with a dollop of cream and crusty bread.
750g pumpkin, peeled, seeded and cubed
2 carrots, coarsely chopped
2 onions, cut into wedges
2 1/2 tablespoons vegetable oil
1 large potato, sliced
1 litre water
2 or 3 cubes chicken stock, crumbled
250ml double cream
1 1/4 tablespoons ground nutmeg, or to taste
1 teaspoon ground black pepper
salt to taste
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Method Prep:5min › Cook:55min › Extra time:1hr › Ready in:2hr
Preheat oven to 220 C / Gas 7.
Place pumpkin, carrots and onions in a baking dish or roasting tin. Drizzle with vegetable oil.
Bake in preheated oven 40 minutes, until soft but not blackened.
In a large saucepan over medium heat, bring water and crumbled stock cubes to the boil. Cook potato in simmering water until soft, about 20 minutes.
Combine potato and water with roasted vegetables and puree in a liquidiser or food processor until smooth. Return to pan over low heat and stir in cream, nutmeg, pepper and salt. Heat gently; serve.
Sugar pumpkins are similar to the large orange pumpkins you find during Halloween. They are smaller, sweeter and have more flavour - optimal for this or any other pumpkin recipe.
If unavailable, substitute in butternut or kabocha squash.
1 and 1/4 TABLESPOONS of nutmeg!! - sure, it does taste good - but if you eat too much, I'm guessing five or six hours later things will turn a bit weird. (and don't give this level of nutmeg to small kids, or pregnant women either). - 02 Aug 2011
Just made this this morning, it's delicious, doubled the quantity for the size of pumpkin and only added one and a half teaspoons of nutmeg. My son said it was lovely and he hates soup normally. Will definately do this again - 02 Nov 2012