Roasted Pumpkin Soup
If you’re in search of a comforting dish to embrace the essence of fall, this Roasted Pumpkin Soup is your perfect companion. With its creamy texture and rich flavors, this soup combines the sweetness of roasted pumpkin with aromatic garlic and a touch of cardamom, creating a culinary experience that warms both body and soul. This recipe is not only easy to prepare but also ideal for meal prepping, allowing you to savor its delightful taste throughout the week. Whether enjoyed as a light lunch or paired with crusty bread for a satisfying dinner, this Roasted Pumpkin 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: Baking
- Cuisine: American
Ingredients
Scale
- 2.2 lb red kuri squash (or pumpkin)
- 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
- Juice from ½ lemon
- 2 tbsp dairy-free butter
- Optional: Vegan yogurt for serving
Instructions
- Preheat oven to 400°F (200°C).
- Cut the pumpkin in half, scoop out the seeds, and chop into large pieces. Chop the carrots and shallots; keep garlic cloves whole.
- Toss all vegetables on a baking sheet with olive oil, cardamom, salt, and pepper. Roast for about 30 minutes until tender.
- Transfer roasted vegetables to a large pot, add vegetable broth, and bring to a boil. Reduce heat and simmer for about 10 minutes.
- Blend until smooth using an immersion blender or in batches using a stand mixer.
- Adjust seasoning with lemon juice, salt, and pepper to taste.
- Serve warm with optional toppings like dairy-free yogurt or toasted seeds.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 150
- Sugar: 6g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://flavorrichrecipes.com/roasted-pumpkin-soup/