Roasted Pumpkin Soup
Warm up your autumn evenings with this delightful Roasted Pumpkin Soup, a creamy and flavorful dish that embodies the essence of fall. This soup is not just easy to prepare but also packed with nutritious ingredients, making it a wholesome choice for family dinners or cozy nights in. Harvest the natural sweetness of roasted pumpkin, carrots, and shallots, then blend it all into a velvety smooth texture. Ready in under an hour, this soup is versatile enough to be customized with your favorite toppings—perfect for anyone seeking comfort food that’s both delicious and nourishing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Ingredients
Scale
- 2.2 lb pumpkin or squash (red kuri squash recommended)
- 2 carrots
- 4 shallots
- 2 cloves garlic
- 4 cups vegetable broth
- 2 tbsp olive oil
- Salt and pepper to taste
- Optional: Greek yogurt or dairy-free yogurt for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Wash the pumpkin, cut it in half, scoop out seeds, and chop into large pieces along with the shallots and carrots.
- Toss all chopped veggies with olive oil, salt, pepper, and cardamom on a baking sheet. Roast for about 30 minutes until tender.
- Transfer roasted veggies to a pot with vegetable broth, bring to a boil, then let simmer for 10 minutes.
- Blend until smooth using an immersion blender or stand mixer, adding water for desired consistency.
- Adjust seasoning with lemon juice before serving; garnish as desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 150
- Sugar: 6g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://prrecipe.com/roasted-pumpkin-soup/