Pumpkin Soup

• 1 2/3 pounds sugar 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 quart water
• 3 cubes chicken bouillon, crumbled
• 1 cup heavy cream
• 1 1/4 tablespoons ground nutmeg
• 1 teaspoon ground black pepper
• salt to taste

1. Preheat oven to 425 degrees F (220 degrees C).
2. Place pumpkin, carrots and onions in a baking dish or roasting pan.
3. Drizzle with vegetable oil.
4. Bake in preheated oven 40 minutes, until soft but not blackened.
5. In a large pot over medium heat, bring water and bouillon to a boil.
6. Cook potato in simmering water until soft, about 20 minutes.
7. Combine potato and water with roasted vegetables and puree in a blender or food processor or using an immersion blender until smooth.
8. Return to pot over low heat, and stir in cream, nutmeg, pepper and salt.
9. Heat gently; serve.

sugar pumpkin, carrots, onions, vegetable oil, potato, water, chicken bouillon, heavy cream, ground nutmeg, ground black pepper, salt

Taken from allrecipes.com/recipe/pumpkin-soup-3/ (may not work)