Roasted Pumpkin Soup
Indulge in the cozy flavors of fall with this creamy roasted pumpkin soup. This delightful dish combines the natural sweetness of roasted pumpkin and carrots with aromatic shallots and garlic, creating a warm and satisfying meal. Perfect for chilly evenings, this soup is not only low in calories but also packed with vitamins, making it a healthy choice for any occasion. Enjoy it as a comforting starter or pair it with crusty bread for a hearty main dish. With easy preparation and customizable flavors, this recipe will quickly become a favorite in your kitchen.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves about 6 people 1x
- Category: Soup
- Method: Roasting
- Cuisine: American
Ingredients
Scale
- 2.2 lb pumpkin or red kuri squash
- 2 carrots
- 4 shallots
- 2 cloves garlic
- 2 tbsp olive oil
- 4 cups vegetable broth
- ½ lemon (juice)
- 2 tbsp butter (or dairy-free butter)
- Optional toppings: Greek yogurt (or dairy-free yogurt), roasted seeds, fresh herbs
Instructions
- Preheat oven to 400°F (200°C).
- Wash pumpkin, halve it, remove seeds, and cut into large pieces. Chop carrots and shallots; leave garlic cloves whole.
- Toss all vegetables on a baking sheet with olive oil, salt, pepper, and optional cardamom.
- Roast for about 30 minutes until tender.
- Transfer roasted vegetables to a large pot; add vegetable broth and bring to a boil.
- Reduce heat and simmer for 10 minutes to meld flavors.
- Blend until smooth using an immersion blender or stand mixer; adjust consistency with water if desired.
- Season to taste with lemon juice before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 6g
- Sodium: 360mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://cookingrecipebook.com/roasted-pumpkin-soup/