Description
Indulge in the warm, creamy goodness of Roasted Pumpkin Soup, a quintessential autumn dish that embraces the cozy flavors of fall. This delightful soup combines roasted pumpkin and aromatic spices for a rich, velvety texture that comforts with every spoonful. Perfect for family dinners, holiday gatherings, or meal prepping, it’s packed with nutritious ingredients like carrots and shallots, making it a healthy choice for all. Serve it alongside crusty bread or fresh salads for a complete meal that everyone will love.
Ingredients
Scale
- 2.2 lb pumpkin (red kuri squash recommended)
- 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
- 2 tbsp dairy-free butter
- Vegan yogurt for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Prepare the pumpkin by washing, cutting in half, and scooping out seeds. Cut into large pieces, along with chopped shallots and carrots.
- Place vegetables on a baking sheet, drizzle with olive oil, season with cardamom (if using), salt, and pepper; toss to coat.
- Roast for about 30 minutes until tender and caramelized.
- In a large pot, combine roasted vegetables with vegetable broth. Bring to a boil, then simmer for about 10 minutes.
- Blend until smooth using an immersion blender or stand mixer; adjust consistency with water if desired.
- Season with lemon juice, salt, and pepper before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 5g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 7g
- Protein: 3g
- Cholesterol: 0mg