500 grams pumpkin, peeled, seeded & cubed
2 carrots, chopped
2 onions, sliced
2 1/2 tbsp olive oil
1 large potato, sliced
1 liter water
3 vegetable stock cubes
1 cup cream
1 1/4 tsp nutmeg
1 tspn black pepper
Salt to taste
Preheat an oven to 425 degrees F (220 degrees C) and place the pumpkin, carrots and onions, which have been placed in a roasting dish, drizzled with olive oil. Bake for 40 minutes until soft but not blackened.
In a large pot over a medium heat, bring water and vegetable stock to a boil. Cook potato, in simmering water, until soft.
Combine potato and water with roasted vegetables and puree until smooth.
Return to pot over a low heat and add cream, nutmeg, salt and pepper. Heat gently, and then serve.