Roasted Pumpkin Soup
Warm up this fall with a delightful bowl of Roasted Pumpkin Soup, a creamy, aromatic dish that captures the essence of autumn. This easy-to-make soup is perfect for cozy evenings, offering a comforting blend of flavors that are sure to please both family and friends. Simple yet satisfying, it lets you embrace the season’s bounty with just a few wholesome ingredients. Whether you’re looking for a quick weeknight dinner or meal prep for the week ahead, this nutritious roasted pumpkin soup is bound to become a seasonal favorite!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves about 6
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2.2 lb red kuri squash or pumpkin
- 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
- Juice of ½ lemon
- 2 tbsp dairy-free butter or plant-based alternative
- Vegan yogurt for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and cut the pumpkin in half, scoop out the seeds, and chop into large pieces along with carrots and shallots. Leave garlic cloves whole.
- Toss all vegetables on a baking sheet with olive oil, cardamom, salt, and pepper until well coated.
- Roast for about 30 minutes until tender and golden brown.
- Transfer roasted veggies to a pot, 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 desired.
- Season with lemon juice and serve hot, garnished with yogurt.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 150
- Sugar: 7g
- Sodium: 380mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://nellybakes.com/roasted-pumpkin-soup/