I still don’t care for pumpkin pie (it’s the texture) but I have learned to love the flavor of pumpkin. I’ve gotfsn a little crazy lately cooking with pumpkin so I have a whole week full of pumpkin recipes for you. Hope you don’t mind 🙂
This soup is delicious! The combination of flavors is amazing and it makes for a rich, flavorable soup.
- 1 C canned pumpkin
- 2 carrots largely chopped
- 1 onion cut into wedges
- 1 red pepper cut into pieces
- 2 1/2 Tbsp olive oil
- 1 large potato peeled and cut into quarters
- 1 tsp garlic minced
- 6 C water
- 3 tsp chicken bouillon
- 1/2 C half and half
- 1/2 tsp nutmeg
- 1/4 tsp cumin
- 3/4 tsp cinnamon
- salt to taste
- 1/4 tsp black pepper
Preheat oven to 425
Place carrots, onions and red peppers on cookie sheet and cover with olive oil.
Bake in oven for 1 hour or until vegetables are soft but not black
In a pot boil water and cook potatoes until soft.
Combine potato, water, garlic and roasted vegetables into blender and puree until smooth.
Add in pumpkin and puree again.
Return soup to pot and add in cream and seasonings. Heat gently, Stir often.
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