Roasted Pumpkin Soup
Warm up this fall with our creamy Roasted Pumpkin Soup, a deliciously cozy dish that captures the essence of the season. This recipe combines the natural sweetness of roasted pumpkin with earthy shallots and carrots, resulting in a velvety texture that is both comforting and nutritious. Perfect for weeknight dinners or gatherings with friends and family, this soup is not only easy to make but also healthy, low in calories, and packed with vitamins. Serve it warm, topped with your favorite herbs or a dollop of yogurt for an extra touch of creaminess. It’s time to enjoy every flavorful spoonful of this delightful seasonal treat!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves approximately 6
- 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
- Juice of ½ lemon
- 2 tbsp vegan butter
- Optional toppings: dairy-free yogurt, fresh herbs
Instructions
- Preheat your oven to 400°F (200°C).
- Prepare the pumpkin by cutting it in half, removing seeds, and chopping into large pieces. Do the same for the carrots and shallots, keeping garlic whole.
- On a baking sheet, toss all vegetables with olive oil, cardamom (if using), salt, and pepper. Spread evenly.
- Roast for about 30 minutes until tender and caramelized.
- Transfer roasted veggies to a pot, add vegetable broth, and bring to a boil. Simmer for 10 minutes.
- Blend until smooth, adjusting consistency with water if needed.
- Season with lemon juice, salt, and pepper before serving hot.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 150
- Sugar: 6g
- Sodium: 420mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://homemademealplan.com/roasted-pumpkin-soup/