Roasted Pumpkin Soup

Serve with crusty bread and a dollop of extra cream for decoration. Try to find a really dark orange-colored pumpkin–it will look lots better. Enjoy!

Step: 1

Preheat oven to 425 degrees F (220 degrees C).

Step: 2

Place pumpkin, carrots and onions in a baking dish or roasting pan. Drizzle with vegetable oil.

Step: 3

Bake in preheated oven 40 minutes, until soft but not blackened.

Step: 4

In a large pot over medium heat, bring water and bouillon to a boil. Cook potato in simmering water until soft, about 20 minutes.

Step: 5

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.

Per Serving: 307 calories; protein 4.3g; carbohydrates 27.6g; fat 21.4g; cholesterol 54.7mg; sodium 612.6mg.

The word “stew” can process to both a food and a make dishes method. Stewing makes not fast cooking chunks of meat, vegetables or beans in a flavorful water based . It’s same as to braising, instead it does have a few piece of differences. The raw animal vested is chopped into smaller pieces but of being processing menu whole , and the water based material all of it covers the essential in a stew as compared to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking eating process that warms you up on a freezing , winter day. It’s right that ; a bowl of old menu of beef stew does have warming properties , but stew’s comfort factor more than a way beyond protecting you from the cold . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the greatest comfort food, no matter the weather.