Preparation time: 10 mins – Cooking: 60 min
Serves: 6

Ingredients

• 750 g pumpkin peeled seeded cubed
• 2 carrots coarsely chopped
• 2 onions cut into wedges
• 1 garlic clove peeled
• 2 1/2 tbs olive oil
• 1 potato large diced
• 1 L water
• 4 tsp chicken stock powder
• 1 cup cream
• 1 tsp ground nutmeg
• 1 pinch salt and pepper to taste

Method

1. Preheat oven to 180 C.
2. Place pumpkin, carrots, onions and garlic in a baking dish or roasting pan.
3. Drizzle with olive oil and bake for 40-60 minutes until soft.
4. In a large pot over medium heat, bring water and chicken stock to a boil. Cook potato in simmering water until soft.
5. Combine potato and water with roasted vegetables and puree in a blender or food processor, or by using a stick mixer until smooth.
6. Return to pot over low heat and stir in cream, nutmeg, pepper and salt. Heat gently before serving.