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Roasted Pumpkin Soup

Roasted Pumpkin Soup
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Warm up with this creamy Roasted Pumpkin Soup, a wholesome dish that captures the essence of autumn in every spoonful. This delightful recipe combines roasted pumpkin, carrots, and shallots to create a smooth, velvety soup that’s not only comforting but also packed with nutrients. Perfect for chilly evenings or casual family gatherings, this soup is easy to prepare and can be made in advance for meal prep convenience. The subtle sweetness from the roasted vegetables pairs beautifully with warm spices like cardamom, making it an inviting choice for any dinner table. Enjoy it on its own or paired with crusty bread for a satisfying meal.

Ingredients

Scale
  • 2.2 lb pumpkin or red kuri squash
  • 2 carrots
  • 4 shallots
  • 2 cloves garlic
  • 4 cups vegetable broth
  • 2 tbsp olive oil
  • 1 tsp cardamom (optional)
  • ½ tsp salt
  • ½ tsp pepper
  • ½ lemon, squeezed out juice
  • 2 tbsp vegan butter or dairy-free butter
  • dairy-free yogurt for serving

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Wash and cut the pumpkin in half; scoop out seeds and slice into large pieces. Chop carrots and shallots while leaving garlic cloves whole.
  3. Toss all vegetables with olive oil and seasonings on a baking sheet. Roast for about 30 minutes until tender and caramelized.
  4. Transfer roasted veggies to a pot, add vegetable broth, and bring to a boil before simmering for 10 minutes.
  5. Blend the mixture until smooth; adjust consistency with water as needed. Taste and adjust seasoning if necessary.
  6. Serve hot, garnished with your choice of toppings like dairy-free yogurt or toasted seeds.

Nutrition

Find it online: https://flavorrichrecipes.com/roasted-pumpkin-soup/