Roasted Pumpkin Soup
Indulge in the warmth and comfort of this creamy Roasted Pumpkin Soup, perfect for chilly autumn evenings. This delightful dish showcases the natural sweetness of roasted pumpkin, enhanced by aromatic spices and a velvety texture. Quick to prepare and bursting with nutrients, it’s an ideal choice for cozy dinners or gatherings with friends and family. Whether enjoyed as a starter or paired with crusty bread, this soup is sure to become a favorite in your fall recipe collection.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves approximately 6
- Category: Soup
- Method: Roasting
- 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
- ½ lemon (juiced)
- 2 tbsp vegan butter or dairy-free butter
- Greek yogurt or dairy-free yogurt for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the pumpkin in half, scoop out seeds, and chop into large pieces. Slice carrots and shallots, keeping garlic cloves whole.
- Toss pumpkin, carrots, shallots, garlic, olive oil, cardamom (if using), salt, and pepper on a baking sheet until evenly coated.
- Roast vegetables for about 30 minutes until tender and caramelized.
- Transfer roasted vegetables to a pot, add vegetable broth, bring to boil then simmer for 10 minutes.
- Blend until smooth using an immersion blender or stand mixer; adjust consistency with water if needed.
- Season with lemon juice, salt, and pepper before serving hot with optional yogurt garnish.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 157
- Sugar: 6g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://saltyrecipe.com/roasted-pumpkin-soup/