Roasted Pumpkin Soup
Enjoy a creamy bowl of Roasted Pumpkin Soup that’s rich in flavors and nutrients. Perfect for fall – try it today!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves approximately 6 people 1x
- Category: Soup
- Method: Baking/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
- 1 tsp cardamom (optional)
- ½ tsp salt
- ½ tsp pepper
- ½ lemon, squeezed out juice
- 2 tbsp butter (vegan: dairy-free butter)
- some dairy-free yogurt
Instructions
- Preheat oven to 400°F (200°C).
- Prepare the pumpkin: Halve, seed, and chop into large pieces; chop carrots and shallots.
- Toss all vegetables with olive oil, cardamom (if using), salt, and pepper on a baking sheet.
- Roast for about 30 minutes until tender and caramelized.
- Transfer roasted veggies to a large pot; add vegetable broth and bring to 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 to taste before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 150
- Sugar: 5g
- Sodium: 500mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Find it online: https://recipesbyceleste.com/roasted-pumpkin-soup/