Ingredients

The following ingredients have 4 Servings
  • 1 cup canned pumpkin
  • 2 carrots (largely chopped)
  • 1 onion (cut into wedges)
  • 1 red pepper (cut into pieces)
  • 2 1/2 Tbsp olive oil
  • 1 potato (peeled and cut into quarters or eighths)
  • 1 tsp garlic (minced)
  • 6 cups chicken broth
  • 1/2 cup half and half (or substitute coconut milk for non dairy)
  • 1/2 tsp nutmeg
  • 1/4 tsp cumin
  • 3/4 tsp cinnamon
  • salt to taste
  • 1/4 tsp black pepper

Instruction

  • Preheat oven to 425 degrees F.
  • Place carrots, onions, potatoes and red peppers on cookie sheet and cover with olive oil. Lightly salt and pepper.
  • Bake in oven for 45 - 60 minutes or until vegetables are soft and slightly charred on the edges.
  • Combine, chicken broth, garlic and roasted vegetables into blender and puree until smooth.
  • Add in pumpkin and blend again.
  • Return soup to pot and add in cream and seasonings. Heat gently, Stir often.