Roasted Pumpkin Soup
Indulge in the warmth of fall with this creamy Roasted Pumpkin Soup, a perfect blend of roasted pumpkin and aromatic spices. This delightful dish is not only comforting but also brimming with nutrients, making it an excellent choice for family dinners or festive gatherings.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Approximately 6 servings 1x
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Ingredients
Scale
- 2.2 lb pumpkin (red kuri squash recommended)
- 2 carrots
- 4 shallots
- 2 cloves garlic
- 4 cups vegetable broth
- 2 tbsp olive oil
- Juice of ½ lemon
- 2 tbsp butter (or dairy-free alternative)
- 1 tsp cardamom (optional)
- ½ tsp salt
- ½ tsp pepper
Instructions
- Preheat your oven to 400°F (200°C).
- Prepare the pumpkin by washing it thoroughly, cutting it in half, scooping out the seeds, and slicing it into large pieces. Chop the carrots and shallots into large chunks and leave the garlic cloves whole.
- Toss all prepared vegetables on a large baking sheet with olive oil, cardamom (if using), 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 before simmering for 10 minutes.
- Blend until smooth using an immersion blender.
- Stir in lemon juice and adjust seasoning as needed before serving.
Nutrition
- Serving Size: 1 cup (240ml)
- Calories: 180
- Sugar: 6g
- Sodium: 480mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://savorymealspot.com/roasted-pumpkin-soup/