Roasted Pumpkin Soup
Indulge in the comforting flavors of fall with this creamy Roasted Pumpkin Soup. Packed with nutritious ingredients, this delightful recipe combines the sweetness of roasted pumpkin with aromatic spices for a warming bowl of goodness. Perfect as a cozy dinner starter or a light meal, it’s low in calories and rich in vitamins, making it an ideal choice for health-conscious food lovers.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Soup
- Method: Roasting
- Cuisine: Vegetarian
Ingredients
Scale
- 2.2 lb red kuri squash (or pumpkin)
- 2 medium carrots
- 4 shallots
- 2 cloves garlic
- 2 tbsp olive oil
- 1 tsp cardamom (optional)
- ½ tsp salt
- ½ tsp black pepper
- 4 cups vegetable broth
- Juice of ½ lemon
- 2 tbsp butter (or dairy-free butter)
- Greek yogurt (or dairy-free yogurt) for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Wash the pumpkin, cut it in half, scoop out seeds, and chop into large pieces. Chop carrots and shallots into large pieces and leave garlic cloves whole.
- Toss all vegetables with olive oil, cardamom, salt, and pepper on a baking sheet. Spread evenly.
- Roast for 30 minutes until tender.
- Transfer roasted vegetables to a pot, add vegetable broth, and bring to a boil. Reduce heat and simmer for 10 minutes.
- Blend soup until smooth using an immersion blender or stand mixer; add water for desired consistency.
- Season with lemon juice, salt, and pepper before serving warm with optional brown butter drizzle and yogurt.
Nutrition
- Serving Size: 1 serving
- Calories: 139
- Sugar: 11g
- Sodium: 1079mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 1mg
Find it online: https://samiharecipes.com/roasted-pumpkin-soup/