Description
Indulge in the comforting warmth of this creamy Roasted Pumpkin Soup, perfect for chilly autumn evenings or festive gatherings. The rich, velvety texture of roasted pumpkin combined with aromatic spices creates a delightful dish that is not only satisfying but also packed with nutrients. This recipe is easy to prepare and can easily be customized with your favorite toppings or spices, making it a versatile choice for any occasion. Whether you enjoy it as a starter, a light meal, or part of a holiday feast, this soup will surely impress your family and friends.
Ingredients
Scale
- 2.2 lb pumpkin (red kuri squash recommended)
- 2 carrots
- 4 shallots
- 2 cloves garlic
- 2 tbsp olive oil
- 4 cups vegetable broth
- ½ lemon (juice)
- 2 tbsp butter (or dairy-free alternative)
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the pumpkin by washing, cutting in half, and scooping out seeds before cutting into large pieces. Chop carrots and shallots into chunks and leave garlic whole.
- Toss all vegetables with olive oil, salt, pepper, and optional cardamom on a baking sheet.
- Roast for about 30 minutes until tender and caramelized.
- Transfer roasted vegetables to a large pot and add vegetable broth; bring to a boil then simmer for 10 minutes.
- Blend until smooth using an immersion blender or stand mixer; adjust consistency with water if desired.
- Season with lemon juice and additional salt/pepper to taste before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 5g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 10mg