Creamed Vegetable Soup Recipe

I'm sure that by now you know how much I love soup in the winter months. I have been going back through all the recipes I have collected over the years and ones from my mum's recipe folder.
I love that this recipe calls for the vegies to be roasted first. It is a lovely thick and creamy soup and one that is really easy to make. This is a great one for making for sunday lunch.

INGREDIENTS:

1 large carrot - peeled and roughly chopped
2 medium or 1 very large parsnip - peeled and roughly chopped
about 350g or half a butternut pumpkin - peeled and chopped
1 tablespoon good olive oil ( I use a light tasting one)
1 tablespoon butter
1 brown onion - chopped
1 - 2 cloves fresh garlic (depending on your preference)
4 cups good chicken stock
1/3 cup cream
extra cream to serve
sea salt and cracked black pepper to taste

METHOD:

Preheat oven to 180C.
Place pumpkin, parsnip and carrot in a roasting dish and drizzle with the oil. Lightly season with some sea salt and fresh cracked black pepper. Cover with some foil and roast for approx 40 minutes or until cooked. Take foil off and roast for a further 10 - 15 minutes or until browning up in colour. Remove from oven.
Place butter in a large stockpot and heat on stove. Add the onions and garlic and cook over a medium heat until just soft. Add the roasted vegies and stock. Continue cooking until soup mixture boils then reduce heat till it is just simmering. Cook for about 20 minutes and then remove from stove.
Allow to cool down slightly and then add the cream. Puree soup using either a bamix (hand held blender) or a blender. Make sure you do not fill the blender too high, but rather do it in several batches.
Serve with some lovely crusty bread or rolls. You can always make croutons instead if you prefer and drizzle a little cream around each serving bowl with a little sprig of parsley on top.