Description
Indulge in the cozy flavors of fall with this delightful Roasted Pumpkin Soup. This creamy and aromatic soup is not only easy to prepare but also packed with nutrients, making it a perfect choice for chilly evenings or gatherings. The combination of roasted pumpkin, carrots, and shallots brings out natural sweetness, while a hint of spices adds depth to every spoonful. Whether enjoyed on its own or paired with crusty bread and fresh herbs, this soup is sure to impress your guests and warm your heart.
Ingredients
Scale
- 2.2 lb pumpkin (red kuri squash recommended)
- 2 carrots
- 4 shallots
- 2 cloves garlic
- 4 cups vegetable broth
- 2 tbsp olive oil
- 1 tsp cardamom (optional)
- ½ tsp salt
- ½ tsp pepper
- ½ lemon, squeezed out juice
- 2 tbsp dairy-free butter
- dairy-free yogurt (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the vegetables by washing and chopping them into large pieces.
- Toss the pumpkin, carrots, shallots, and garlic with olive oil, cardamom, salt, and pepper on a baking sheet.
- Roast for about 30 minutes until tender.
- Transfer roasted vegetables to a large pot and add vegetable broth; bring to a boil.
- Reduce heat and simmer for 10 minutes.
- Blend until smooth using an immersion blender or stand mixer.
- Adjust seasoning with lemon juice, salt, and pepper as needed before serving hot.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting/Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 150
- Sugar: 6g
- Sodium: 500mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg