Roasted Pumpkin Soup
Indulge in the comforting warmth of Roasted Pumpkin Soup, a delightful blend of flavors perfect for fall. This creamy soup showcases the natural sweetness of roasted pumpkin and is brimming with nourishing ingredients. Ideal for chilly evenings or festive gatherings, this easy-to-make recipe can be customized with your favorite herbs and spices. Serve it with crusty bread or topped with toasted seeds for an extra crunch, making it a family favorite that everyone will love.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 6
- Category: Soup
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2.2 lb pumpkin or squash (red kuri squash recommended)
- 2 carrots
- 4 shallots
- 2 cloves garlic
- 4 cups vegetable broth
- 2 tbsp olive oil
- ½ lemon (juice only)
- Salt and pepper to taste
- Optional: cardamom, vegan butter, dairy-free yogurt
Instructions
- Preheat oven to 400°F (200°C).
- Prepare pumpkin by washing, halving, and scooping out seeds. Cut into large pieces.
- Chop carrots and shallots into large chunks; leave garlic cloves whole.
- Toss all vegetables on a baking sheet with olive oil, cardamom, salt, and pepper. Roast for 30 minutes.
- Transfer roasted vegetables to a large pot and add vegetable broth; bring to a boil then simmer for 10 minutes.
- Blend until smooth using an immersion blender or stand mixer, adjusting consistency with water if needed.
- Season to taste with lemon juice, salt, and pepper before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 150
- Sugar: 6g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://myrecipesbook.com/roasted-pumpkin-soup/