Roasted Pumpkin Soup
Indulge in the comforting warmth of this Roasted Pumpkin Soup, a delightful dish that perfectly captures the essence of fall. With its creamy texture and rich flavor, this soup is an ideal choice for cozy family dinners or festive gatherings. Featuring roasted pumpkin and aromatic spices, it’s not only delicious but also packed with nutrients, making it a guilt-free treat. Easy to prepare and versatile enough to serve with crusty bread or topped with your favorite seeds, this recipe will quickly become a seasonal favorite.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves approximately 4 people 1x
- Category: Soup
- Method: Roasting & Blending
- Cuisine: American
Ingredients
Scale
- 2.2 lb pumpkin or squash (preferably red kuri squash)
- 2 carrots
- 4 shallots
- 2 cloves garlic
- 4 cups vegetable broth
- 2 tbsp olive oil
- ½ tsp salt
- ½ tsp pepper
- Juice of ½ lemon
Instructions
- Preheat your oven to 400°F (200°C).
- Prepare the vegetables by washing and cutting the pumpkin into large pieces, chopping carrots and shallots, and leaving garlic cloves whole.
- Toss all vegetables with olive oil, salt, pepper, and optional cardamom on a baking sheet. Roast for 30 minutes until caramelized.
- Transfer roasted vegetables to a large pot, add vegetable broth, and bring to a boil over medium heat.
- Reduce heat and let simmer for 10 minutes. Blend until smooth using an immersion blender.
- Season with lemon juice and adjust salt/pepper before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 6g
- Sodium: 420mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://weekendsrecipe.com/roasted-pumpkin-soup/