Roasted Pumpkin Soup
Indulge in the cozy warmth of roasted pumpkin soup, a delightful dish that captures the essence of autumn with every spoonful. This creamy and aromatic soup is not only a delicious way to embrace the fall season but also offers a nutritious boost packed with vitamins. Perfect for family dinners or as an inviting starter at gatherings, this recipe features roasted pumpkin and vegetables that create a rich flavor profile, complemented by simple spices. Easy to prepare and customizable, you can enjoy it as a satisfying main course or pair it with crusty bread and fresh salads for an elevated dining experience.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves approximately 6
- Category: Soup
- Method: Roasting/Blending
- Cuisine: Autumn
Ingredients
Scale
- 2.2 lb pumpkin or red kuri squash
- 2 carrots
- 4 shallots
- 2 cloves garlic
- 2 tbsp olive oil
- ½ tsp salt
- ½ tsp pepper
- 4 cups vegetable broth
- Juice of ½ lemon
- 2 tbsp vegan butter (or dairy-free butter)
- Optional: Greek yogurt or dairy-free yogurt for serving
Instructions
- Preheat your oven to 400°F (200°C).
- Prepare the pumpkin by washing it, cutting in half, and scooping out the seeds. Chop into large pieces along with carrots and shallots; keep garlic cloves whole.
- Toss all vegetables on a baking sheet with olive oil, salt, pepper, and optional cardamom.
- Roast in the oven for about 30 minutes until tender and caramelized.
- Transfer roasted veggies to a large pot, add vegetable broth, and bring to a boil before simmering for 10 minutes.
- Blend until smooth using an immersion blender; add water if desired for consistency.
- Adjust seasoning with lemon juice, salt, and pepper before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 5g
- Sodium: 460mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://recipesbykayla.com/roasted-pumpkin-soup/