Roasted Pumpkin Soup
Indulge in the warmth of fall with this delightful roasted pumpkin soup, a creamy and flavorful dish that embodies the essence of autumn. This comforting soup combines the natural sweetness of roasted pumpkin and carrots with aromatic garlic and shallots, creating a rich texture that’s perfect for chilly evenings. Easy to prepare, it’s an ideal choice for cozy gatherings or a satisfying weeknight dinner. With nutritious ingredients and customizable flavors, this recipe allows you to enjoy every spoonful while nourishing your body. Serve it as a starter or alongside crusty bread for a complete meal that will impress family and friends alike.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves approximately 6
- Category: Soup
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2.2 lb pumpkin or squash (like red kuri)
- 2 carrots
- 4 shallots
- 2 cloves garlic
- 4 cups vegetable broth
- 2 tbsp olive oil
- ½ tsp salt
- ½ tsp pepper
- 1 tsp cardamom (optional)
- ½ lemon, squeezed out juice
- 2 tbsp dairy-free butter
- some dairy-free yogurt
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the vegetables: wash, cut the pumpkin in half, scoop out seeds, peel and chop shallots and carrots.
- Toss all vegetables on a baking sheet with olive oil, salt, pepper, and optional cardamom.
- Roast for about 30 minutes until tender.
- Transfer roasted vegetables to a large pot with vegetable broth; bring to a boil then simmer for 10 minutes.
- Blend until smooth using an immersion blender or stand mixer.
- Adjust seasoning with lemon juice before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 6g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Find it online: https://mealsavor.com/roasted-pumpkin-soup/