Roasted Pumpkin Soup
Indulge in the rich and creamy goodness of this Roasted Pumpkin Soup, an ideal dish to warm your soul during the fall season. This delightful recipe combines roasted pumpkin, carrots, and shallots to create a smooth, flavorful soup that’s not only comforting but also packed with essential nutrients. Perfect for cozy family dinners or festive gatherings, this soup showcases the natural sweetness of autumn vegetables and can be easily customized to suit your taste. Pair it with crusty bread or a light salad for a complete meal that will have everyone asking for seconds.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves about 6
- Category: Soup
- Method: Roasting/Blending
- Cuisine: American
Ingredients
Scale
- 2.2 lb pumpkin or squash (red kuri recommended)
- 2 carrots
- 4 shallots
- 2 cloves garlic
- 4 cups vegetable broth
- 2 tbsp olive oil
- Salt and pepper to taste
- Juice of ½ lemon
Instructions
- Preheat your oven to 400°F (200°C).
- Wash the pumpkin, cut it in half, remove seeds, and chop into large pieces. Slice the carrots and shallots into chunks and leave garlic cloves whole.
- Toss all vegetables on a baking sheet with olive oil, salt, pepper, and optional cardamom. Spread evenly.
- Roast for about 30 minutes until tender and caramelized.
- Transfer roasted veggies to a large pot and add vegetable broth. Bring to a boil then simmer for 10 minutes.
- Blend until smooth using an immersion blender or stand mixer; adjust consistency with water if needed.
- Season with lemon juice, salt, and pepper before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 170
- Sugar: 6g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://fastcookingtips.com/roasted-pumpkin-soup/