Roasted Pumpkin Soup
Warm up this season with a delightful Roasted Pumpkin Soup that embodies comfort in every spoonful. This creamy, nutritious dish highlights the natural sweetness of pumpkin and is perfect for cozy nights or festive gatherings. With its rich texture and vibrant flavors, this soup not only nourishes but also brings a sense of seasonal joy to your table. It’s easy to prepare and can be customized with your favorite spices and toppings, making it a versatile addition to any meal plan. Whether you serve it at family dinners or enjoy it on a quiet evening, this Roasted Pumpkin Soup is sure to become a beloved dish.
- 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 (or red kuri squash)
- 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 of ½ lemon
- Vegan butter (for garnishing)
- Dairy-free yogurt (for garnishing)
Instructions
- Preheat your oven to 400°F (200°C).
- Clean the pumpkin, cut it in half, scoop out the seeds, and chop into large pieces along with carrots and shallots; keep garlic whole.
- Toss the vegetables with olive oil, cardamom, salt, and pepper on a baking sheet. Roast for about 30 minutes until tender.
- Transfer roasted veggies to a large pot; add vegetable broth and bring to a boil. Reduce heat and simmer for an additional 10 minutes.
- Blend the mixture until smooth using an immersion blender or stand mixer. Adjust the consistency with water if desired.
- Season with lemon juice, salt, and pepper before serving hot.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 6g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg
Find it online: https://galaxyrecipes.com/roasted-pumpkin-soup/