Roasted Pumpkin Soup
Indulge in the comforting flavors of this creamy Roasted Pumpkin Soup, perfect for chilly autumn evenings. This delightful dish combines the natural sweetness of roasted pumpkin and carrots with aromatic shallots and garlic, creating a rich, velvety texture that is both satisfying and nutritious. Ideal for cozy gatherings or meal prep, this soup is not only healthy but also versatile enough to suit various dietary preferences. Serve it as a starter or main course, paired with your favorite crusty bread or fresh salad for a complete meal. Enjoy a bowl of warmth that will impress family and friends!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Approximately 6 servings 1x
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2.2 lb red kuri squash (or pumpkin)
- 2 carrots
- 4 shallots
- 2 cloves garlic
- 4 cups vegetable broth
- 2 tbsp olive oil
- ½ lemon (juiced)
- Optional: vegan butter, dairy-free yogurt
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and prepare the pumpkin by halving it and scooping out seeds; cut into large pieces.
- Toss pumpkin, carrots, shallots, and whole garlic cloves on a baking sheet with olive oil, cardamom, salt, and pepper.
- Roast vegetables for about 30 minutes until tender.
- Transfer roasted vegetables to a large pot; add vegetable broth and bring to a boil before simmering for 10 minutes.
- Blend soup until smooth using an immersion blender; adjust consistency with water if needed.
- Taste and season with lemon juice, salt, and pepper.
- Optional: Garnish with melted vegan butter and dairy-free yogurt.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 150
- Sugar: 6g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://easyfoodathome.com/roasted-pumpkin-soup/