Roasted Pumpkin Soup
Indulge in the warmth of this roasted pumpkin soup, a perfect companion for chilly autumn days. This creamy, flavorful delight blends roasted pumpkins and vegetables with aromatic spices, creating a comforting dish that’s equally ideal for cozy family dinners or festive gatherings. Easy to prepare and packed with nutrients, this soup not only satisfies your palate but also nourishes your body. Serve it as an appetizer or main course, and enjoy the rich flavors that will leave everyone asking for seconds.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves about 6 people 1x
- Category: Soup
- Method: Baking and simmering
- Cuisine: American
Ingredients
Scale
- 2.2 lb pumpkin (red kuri squash recommended)
- 2 carrots
- 4 shallots
- 2 cloves garlic
- 2 tbsp olive oil
- 1 tsp cardamom (optional)
- ½ tsp salt
- ½ tsp pepper
- 4 cups vegetable broth
- Juice of ½ lemon
- 2 tbsp vegan butter (dairy-free)
- Optional: dairy-free yogurt for serving
Instructions
- Preheat the oven to 400°F (200°C).
- Wash the pumpkin, cut in half, scoop out seeds, and chop into large pieces along with carrots and shallots.
- Toss all vegetables with olive oil, cardamom, salt, and pepper on a baking sheet; spread evenly.
- Roast in the oven for about 30 minutes until tender.
- In a large pot, combine roasted vegetables with vegetable broth and bring to a boil.
- Reduce heat and simmer for 10 minutes to meld flavors.
- Blend the soup until smooth using an immersion blender or stand mixer; adjust consistency with water if needed.
- Season with lemon juice, salt, and pepper to taste before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 6g
- Sodium: 550mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 7g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://yummycookbase.com/roasted-pumpkin-soup/