Roasted Pumpkin Soup
Indulge in the cozy flavors of our Roasted Pumpkin Soup, a delightful dish perfect for chilly autumn days. This creamy soup captures the essence of roasted pumpkin, combined with aromatic vegetables and spices that create a warm, comforting experience. Easy to prepare and packed with nutrients, it serves well as a starter or main course at family gatherings. With its rich texture and vibrant taste, this soup is sure to become a favorite in your kitchen.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves approximately 4
- Category: Soup
- Method: Roasting/Blending
- Cuisine: American
Ingredients
Scale
- 2.2 lb pumpkin (or red kuri squash)
- 2 carrots
- 4 shallots
- 2 cloves garlic
- 4 cups vegetable broth
- 2 tbsp olive oil
- Juice from ½ lemon
- 2 tbsp butter (or dairy-free butter)
- Optional seasonings: cardamom, salt, pepper
Instructions
- Preheat your oven to 400°F (200°C).
- Prepare the pumpkin by cutting it in half, scooping out seeds, and chopping into large pieces. Cut carrots and shallots into chunks; keep garlic cloves whole.
- On a baking sheet, toss pumpkin, carrots, shallots, garlic, olive oil, cardamom (if using), salt, and pepper until evenly coated.
- Roast for about 30 minutes until tender and caramelized.
- Transfer roasted vegetables to a large pot; add vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes.
- Blend until smooth using an immersion blender or stand mixer; adjust thickness with water if desired.
- Stir in lemon juice and season to taste before serving hot.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 8g
- Sodium: 640mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 5mg
Find it online: https://themostrecipes.com/roasted-pumpkin-soup/