• 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


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.

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.