Roasted Pumpkin Soup
Indulge in the comforting essence of fall with this creamy roasted pumpkin soup. Packed with the rich, natural sweetness of roasted vegetables, this soup is not only delicious but also nutritious, making it an excellent choice for cozy dinners or meal prep. With a blend of aromatic spices and a velvety texture, this dish will warm your heart and soul. Plus, it’s incredibly easy to prepare, ensuring that anyone can whip up this seasonal delight in no time!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2.2 lb pumpkin or red kuri squash
- 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 butter (or dairy-free butter)
- some dairy-free yogurt
Instructions
- Preheat your oven to 400°F (200°C).
- Prepare the pumpkin by washing, halving, and scooping out the seeds. Cut into large pieces along with carrots and shallots.
- Toss all prepared vegetables with olive oil, salt, pepper, and cardamom on a baking sheet.
- Roast for about 30 minutes until tender and caramelized.
- Transfer roasted veggies to a large pot, add vegetable broth, and simmer for 10 minutes.
- Blend until smooth using an immersion blender, adjusting consistency with water if necessary.
- Stir in lemon juice and season to taste before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5g
- Sodium: 380mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://tastymealguide.com/roasted-pumpkin-soup/