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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Preparation Time

  Cooking Time - 55 minutes, Preparation Time - 5 minutes

• Source

  All Recipes

| 1. Preheat oven to 425 degrees F (220 degrees C). | 2. Place pumpkin, carrots and onions in a baking dish or roasting pan. Drizzle with vegetable oil. | 3. Bake in preheated oven 40 minutes, until soft but not blackened. | 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. | 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sugar	1	2/3 pounds	peeled seeded cubed	774.0	199.96	0.0	0.0
carrot	2		chopped	104.96	24.5248	2.3808	0.6144
onion	2		cut	128.0	29.888	3.52	0.32
vegetable oil	2 1/2	tablespoons		293.08	0.0	0.0	34.0
potato	1		sliced	-	-	-	-
water	1	quart		-	-	-	-
chicken bouillon	3	cubes	crumbled	32.04	2.1612	1.9992	1.6656
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
nutmeg	1 1/4	tablespoons	ground	45.9375	4.3129	0.511	3.1771
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
salt	to taste			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.