Serves: 6
What You’ll Need:
- 750g pumpkin, peeled, seeded and cubed
- 2 carrots, coarsely chopped
- 2 onions, cut into wedges
- 2 1/2 tablespoons olive oil
- 1 large potato, sliced
- 1 litre water
- 2 or 3 cubes vegetable stock, crumbled
- 250ml double cream
- 1 1/4 tablespoons ground nutmeg
- 1 teaspoon ground black pepper
- Salt to taste
What To Do:
- Preheat oven to 220 C / Gas 7.
- Place your pumpkin, carrots and onions in a roasting tin. Drizzle with olive oil. Bake in a preheated oven for 40 minutes, until soft but not charred. In the meantime place the water and crumbled stock cubes into a large saucepan and using a medium heat, bring to the boil. Cook the potato in simmering water, for about 20 minutes until soft. Add the potato and water mix to the roasted vegetables and blend in a food processor until smooth. Return to pan and place on a low heat stirring in cream, nutmeg, pepper and salt. Heat gently to serve.
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World Vision.
For more information, visit www.worldvision.org.uk