Roasted Pumpkin Soup
Indulge in the comforting flavors of our Roasted Pumpkin Soup, a delightful dish that captures the essence of fall. This creamy soup is not only simple to prepare but also brims with nutrients and warmth, making it an ideal choice for cozy dinners or gatherings. The natural sweetness of roasted pumpkin is complemented by aromatic spices, creating a rich and flavorful experience in every spoonful. Perfect as an appetizer or main course, this versatile recipe can easily be customized with your favorite toppings.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves approximately 6 servings 1x
- Category: Soup
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2.2 lb pumpkin or squash (red kuri squash recommended)
- 2 carrots
- 4 shallots
- 2 cloves garlic
- 4 cups vegetable broth
- 2 tbsp olive oil
- ½ lemon (juice)
- Salt and pepper to taste
- Optional: Greek yogurt (or dairy-free alternative) for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and prepare the pumpkin by cutting it in half, scooping out the seeds, and chopping into large pieces. Cut carrots and shallots into large chunks, leaving garlic cloves whole.
- Toss all prepared vegetables on a baking sheet with olive oil, salt, pepper, and cardamom (if using). Ensure they are evenly coated.
- Roast vegetables for about 30 minutes until tender and slightly caramelized.
- In a large pot, combine roasted veggies with vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Blend the mixture until smooth using an immersion blender or stand mixer. Adjust consistency with additional water if desired.
- Season with lemon juice and any extra salt or pepper as needed before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 6g
- Sodium: 550mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://savorydishworld.com/roasted-pumpkin-soup/