Roasted Pumpkin Soup
Warm up your fall with this creamy Roasted Pumpkin Soup, perfect for cozy dinners or as an elegant starter. This dish combines the natural sweetness of roasted pumpkin and carrots with aromatic spices, creating a comforting experience that is both nutritious and satisfying. Easy to prepare, this soup serves as a versatile canvas for your favorite toppings, whether you prefer a dollop of dairy-free yogurt or a drizzle of olive oil. Ideal for gatherings or quiet nights in, this Roasted Pumpkin Soup will surely delight your taste buds and warm your heart.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves approximately 6 portions 1x
- Category: Soup
- Method: Baking and Blending
- Cuisine: American
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
- ½ tsp salt
- ½ tsp pepper
- ½ lemon, squeezed out juice
- 2 tbsp vegan butter
- some dairy-free yogurt
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the vegetables by washing and chopping them into large pieces.
- Toss the pumpkin, carrots, shallots, and garlic in olive oil, cardamom, salt, and pepper on a baking sheet.
- Roast for about 30 minutes until tender.
- Transfer roasted vegetables to a large pot with vegetable broth; bring to a boil then simmer for 10 minutes.
- Blend until smooth using an immersion blender; add water for desired consistency if needed.
- Adjust seasoning with lemon juice, salt, and pepper before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 145
- Sugar: 5g
- Sodium: 440mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://simpleflavorbox.com/roasted-pumpkin-soup/