You will need.........
Serves: Enough for six or more! (See Note below about size of blender.)
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
2 teaspoons ground nutmeg (or more to taste)
1 teaspoon ground black pepper
salt (to taste)
(Optional extras: fresh parsley, fresh thyme, one crushed garlic)
The amounts needed will vary according to taste
and how many you are cooking for. Experiment!!!
Method:
Preheat oven to 220 C / Gas 7.
Place pumpkin, carrots and onions in a large baking dish or roasting tin. Drizzle with vegetable oil, stir to coat all pieces. (A parsnip can be added here to further improve the flavour.
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 15 minutes, depending on the potatoes variety.
Combine potato and water with roasted vegetables (and any optional extras) and puree in a liquidiser or food processor until smooth. NOTE: If your liquidiser is only a 1.5litre liquidiser and you are making the full recipe it is best to puree all the vegetables first, then add them to the potato and stock cube water to simmer in a large pan.
Return to pan over low heat and stir in cream, nutmeg, pepper and salt. Simmer gently for half an hour; serve.
Serve straight away with warm crusty rolls. Freeze any left-overs.
"Mmmmmmmmm!" This is so yummy!!
You will need a blender for this recipe.
(This makes a lot of soup so maybe it is best to halve all the ingredients!)
