![](https://cdn.statically.io/img/www.allrecipes.com/thmb/7WkObuRmEFnD27d9uLcQGO-kxl4=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/45787-5a8f77bfb2084f699e5b2698e5907b17.jpg)
Ingredients
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1 ⅔ pounds sugar pumpkin -- peeled, seeded and cubed
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2 carrots, coarsely chopped
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2 onions, cut into wedges
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2 ½ tablespoons vegetable oil
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1 large potato, sliced
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1 quart water
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3 cubes chicken bouillon, crumbled
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1 cup heavy cream
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1 ¼ tablespoons ground nutmeg
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1 teaspoon ground black pepper
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salt to taste
Directions
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Preheat oven to 425 degrees F (220 degrees C).
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Place pumpkin, carrots and onions in a baking dish or roasting pan. Drizzle with vegetable oil.
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Bake in preheated oven 40 minutes, until soft but not blackened.
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In a large pot over medium heat, bring water and bouillon to a boil. Cook potato in simmering water until soft, about 20 minutes.
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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.
Nutrition Facts (per serving)
307 | Calories |
21g | Fat |
28g | Carbs |
4g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 307 | |
% Daily Value * | |
Total Fat 21g | 27% |
Saturated Fat 11g | 53% |
Cholesterol 55mg | 18% |
Sodium 613mg | 27% |
Total Carbohydrate 28g | 10% |
Dietary Fiber 3g | 11% |
Total Sugars 5g | |
Protein 4g | 9% |
Vitamin C 22mg | 24% |
Calcium 84mg | 6% |
Iron 2mg | 9% |
Potassium 798mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.