Description
Indulge in the rich, comforting flavors of Roasted Pumpkin Soup, a delightful dish that embodies the essence of fall. This creamy soup is packed with nutritious ingredients and exudes warmth, making it an ideal choice for cozy dinners or gatherings. The simple blend of roasted pumpkin and seasonal vegetables creates a velvety texture that can be easily customized with your favorite toppings. Perfect as a starter or main dish, this recipe is not only easy to make but also versatile enough to suit various occasions. Whether enjoyed with crusty bread or fresh herbs, each spoonful is sure to bring joy and comfort.
Ingredients
Scale
- 2.2 lb pumpkin or squash (red kuri 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
- ½ lemon (squeezed juice)
- 2 tbsp dairy-free butter
- Vegan yogurt for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Wash and cut the pumpkin in half, scoop out seeds, and chop into large pieces. Chop shallots and carrots, leaving garlic whole.
- Toss all vegetables on a baking sheet with olive oil, cardamom, salt, and pepper. Roast for 30 minutes until golden.
- Transfer roasted vegetables to a pot with vegetable broth and bring to a boil; reduce heat and simmer for 10 minutes.
- Blend until smooth using an immersion blender or stand mixer, adjusting 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/Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 165
- Sugar: 4g
- Sodium: 540mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg