My friend Beck and I try this soup in Thailand and it's good and very healthy.
Try to find a really dark orange-colored pumpkin - it will look lots better. Enjoy"
1 2/3 pounds sugar pumpkin -- peeled, seeded and cubed
2 carrots, coarsely chopped
2 onions, cut into wedges
2 1/2 tablespoons vegetable oil
1 large potato, sliced
1 quart water
3 cubes chicken bouillon, crumbled
1 cup heavy cream
1 1/4 tablespoons ground nutmeg
1 teaspoon ground black pepper
salt to taste
Preheat oven to 425 degrees F (220 degrees C).
Place pumpkin, carrots and onions in a baking dish or roasting pan. Drizzle with vegetable oil.
Bake in preheated oven 40 minutes, until soft but not blackened.
In a large pot over medium heat, bring water and bouillon to a boil. Cook potato in simmering water until soft, about 20 minutes.
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.
Eat Better, Live Healthier,
Friday, November 21, 2008
Thursday, November 20, 2008
Tuesday, November 18, 2008
Today is my 5th month in the states, I miss my family especially my brother and sister. They are very talented and they are participating in the church ministry. Leah Mae is the youngest girl in the family and graduating in Entomology, and Stephen is taking nursing (they are the only singles in the family) These photos were taken on our farm during the 2007 Christmas party.
It's our 2nd month Anniversary today... My hubby and I are very much opposites, but God is a good matchmaker. I learned that as a married couple communication and respect are very important. We are both learning a lot from each other. Thank God for being so faithful and always in control.