Roasted Pumpkin Soup
Indulge in the warmth of fall with this creamy Roasted Pumpkin Soup, a delightful blend of roasted squash and aromatic spices. Perfect for cozy evenings or festive gatherings, this soup features the natural sweetness of pumpkin enhanced by roasting, creating a rich and flavorful dish that everyone will love. Easy to prepare and packed with nutrients, it’s a guilt-free indulgence you can customize with your favorite spices and toppings. Whether enjoyed as a starter or paired with crusty bread for a hearty meal, this comforting soup is sure to become a seasonal favorite.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves approximately 6
- Category: Soup
- Method: Roasting/Blending
- Cuisine: American
Ingredients
Scale
- 2.2 lb pumpkin/squash (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
- ½ lemon (juice only)
- 2 tbsp butter (or dairy-free butter for vegan)
- Greek yogurt (or dairy-free yogurt for vegan)
Instructions
- Preheat your oven to 400°F (200°C).
- Prepare the vegetables: wash, cut the pumpkin into large pieces, peel the carrots and shallots, and leave garlic cloves whole.
- Toss vegetables in olive oil, cardamom, salt, and pepper on a baking sheet.
- Roast for about 30 minutes until tender.
- Transfer roasted vegetables to a large pot and add vegetable broth; bring to boil then simmer for 10 minutes.
- Blend until smooth using an immersion blender or stand mixer; adjust consistency with water if needed.
- Taste and season with lemon juice, salt, and pepper as desired.
- Serve warm, garnished with yogurt if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 145
- Sugar: 6g
- Sodium: 480mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://chefrecipeideas.com/roasted-pumpkin-soup/