Roasted Pumpkin Soup
Warm up your heart and home this fall with a cozy bowl of Roasted Pumpkin Soup. This delightful dish combines the natural sweetness of pumpkin with aromatic vegetables to create a creamy, flavorful soup that’s perfect for chilly evenings. With just a few simple ingredients and steps, anyone can whip up this nourishing soup that not only satisfies the taste buds but also provides essential nutrients. It’s versatile enough to customize with your favorite toppings or serve alongside crusty bread for a complete meal. Embrace the comforting flavors of autumn and make this Roasted Pumpkin Soup a staple in your kitchen!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves approximately 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
- Optional spices: cardamom, salt, pepper
- For finishing: vegan butter and dairy-free yogurt
Instructions
- Preheat your oven to 400°F (200°C).
- Prepare the pumpkin by washing, halving, scooping out seeds, and chopping into large pieces along with the carrots and shallots. Leave garlic cloves whole.
- Toss all veggies in olive oil, season with cardamom, salt, and pepper, then roast for about 30 minutes until tender.
- Transfer roasted veggies to a large pot; add vegetable broth and bring to a boil before simmering for 10 minutes.
- Blend until smooth using an immersion blender; adjust consistency with water if desired.
- Adjust seasoning with lemon juice and serve topped with vegan butter or dairy-free yogurt.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 160
- Sugar: 5g
- Sodium: 580mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://dinnerplatesnow.com/roasted-pumpkin-soup/