Pumpkin Soup
Ingredients
Instructions
- 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 Badia Chicken Bouillon, crumbled
- 1 cup heavy cream
- 2 Badia Whole Nutmeg
- 1 teaspoon Badia Ground Black Pepper
- Badia Salt (to taste)
- Preheat oven to 425 degrees F (220 degrees C)
- Place pumpkin, carrots and onions in a baking dish or roasting pan
- Drizzle with vegetable oil
- Bake in preheated oven 40 minutes, until soft but not blackened
- Grate the nutmegs
- Drag the whole nutmeg nut across the surface of the grater repeatedly, taking care not to catch your fingers. Microplane graters also work well. Grate until you have 1 ¼ tablespoons of ground nutmeg
- In a large pot over medium heat, bring water and bouillon to a boil
- Cook potato in simmering water until soft, about 20 minutes
- Combine potato and water with roasted vegetables and puree in a blender or food processor or using an immersion blender until smooth
- Return to pot over low heat, and stir in cream, nutmeg, pepper and salt
- Heat gently
- Serve
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