* 2 carrots, coarsely chopped
* 1 large potato, sliced
* 1 2/3 pounds sugar pumpkin -- peeled, seeded and cubed
* 2 onions, cut into wedges
* 2 1/2 tablespoons vegetable oil
* 3 cubes chicken bouillon, crumbled
* 1 quart water
* salt to taste
* 1 cup heavy cream
* 1 1/4 tablespoons ground nutmeg
* 1 teaspoon ground black pepper
DIRECTIONS
* Preheat oven to 425 F (220 degrees C).
* Place the pumpkin, carrots & onions in a baking dish or roasting pan. Drizzle with vegetable oil.
* Bake in preheated oven for 40 mins until soft (not blackened).
* In a large pot over medium heat, bring bouillon and water to a boil. Cook potato in simmering water until soft, about 20 mins.
* Combine potato & water with roasted vegetables & puree in a blender or food processor or using an immersion blender until smooth. Return to pot over low heat, & stir in cream, nutmeg, pepper and salt. Heat gently; serve.
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