Roasted Pumpkin Soup
Cozy up this fall with a bowl of Roasted Pumpkin Soup, the ultimate comfort dish that warms your soul. This creamy, nutritious soup combines the rich sweetness of roasted pumpkin and carrots with aromatic shallots and garlic, creating a delightful blend of flavors. Perfect for busy weeknights or family gatherings, it’s an easy recipe that even kids can help prepare. With its vibrant color and smooth texture, this soup not only satisfies your taste buds but also provides essential vitamins to keep you healthy during the chilly months. Serve it with crusty bread or fresh salad for a complete meal that everyone will love!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves about six adults 1x
- Category: Soup
- Method: Roasting
- Cuisine: American
Ingredients
Scale
- 2.2 lb pumpkin (red kuri squash recommended)
- 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 dairy-free butter
- Dairy-free yogurt (for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- Wash the pumpkin, cut in half, scoop out seeds, and chop into large pieces along with carrots and shallots. Keep garlic cloves whole.
- Toss vegetables with olive oil, cardamom, salt, and pepper on a baking sheet. Roast for about 30 minutes until tender and golden.
- Transfer roasted veggies to a large pot with vegetable broth; bring to boil then simmer for 10 minutes.
- Blend until smooth using an immersion blender or stand mixer, adjusting with water for desired consistency.
- Add lemon juice, salt, and pepper to taste before serving warm in bowls.
Nutrition
- Serving Size: 1 bowl (about 1 cup or 240g)
- Calories: 150
- Sugar: 6g
- Sodium: 500mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://recipeveil.com/roasted-pumpkin-soup/