Roasted Pumpkin Soup
Delight in the warmth and comfort of this Roasted Pumpkin Soup, a perfect dish for cozy evenings and seasonal gatherings. With its creamy texture and rich flavors, this soup celebrates fall’s bounty with roasted pumpkin, carrots, and aromatic shallots. Easy to prepare, it’s not only nutritious but also versatile enough to serve as an appetizer or main dish. This recipe is ideal for meal prepping, allowing you to savor its deliciousness any day of the week. Enjoy a bowlful of this velvety goodness topped with your choice of yogurt or seeds for added crunch.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Approximately 6 servings 1x
- Category: Main
- Method: Baking
- Cuisine: American
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
- Juice of ½ lemon
- 2 tbsp dairy-free butter (optional: vegan yogurt for garnish)
Instructions
- Preheat oven to 400°F (200°C).
- Prepare pumpkin by washing, halving, and scooping out seeds; chop into large pieces alongside carrots and shallots.
- Toss all vegetables with olive oil, salt, pepper, and cardamom on a baking sheet; roast for about 30 minutes until tender.
- Transfer roasted veggies to a pot, 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 needed.
- Finish by seasoning with lemon juice and serving with optional toppings.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 130
- Sugar: 6g
- Sodium: 520mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://tastyplatepath.com/roasted-pumpkin-soup/