Roasted Pumpkin Soup
Warm your soul this fall with a comforting bowl of Roasted Pumpkin Soup. This delightful dish combines sweet roasted pumpkin and vibrant vegetables for a creamy texture that’s perfect for chilly days. As the pumpkin and shallots roast, they fill your kitchen with an irresistible aroma, making it a fantastic choice for family gatherings or cozy weeknight dinners. Plus, it’s packed with vitamins while being low in calories—a guilt-free indulgence everyone will love! The recipe is simple to follow, allowing you to create a nutritious meal that can easily be customized with your favorite spices or toppings. Gather around the table and enjoy every spoonful of this nourishing soup!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves approximately 6
- Category: Soup
- Method: Roasting
- Cuisine: American
Ingredients
- 2.2 lb pumpkin (or red kuri squash)
- 2 carrots
- 4 shallots
- 2 cloves garlic
- 4 cups vegetable broth
- 2 tbsp olive oil
- Juice of ½ lemon
- Optional: Greek yogurt or coconut cream for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Prepare the pumpkin by cutting it in half, scooping out seeds, and chopping into large pieces along with the carrots and shallots. Leave garlic cloves whole.
- Toss veggies on a baking sheet with olive oil, cardamom, salt, and pepper until coated. Spread evenly.
- Roast for about 30 minutes until tender and caramelized.
- Transfer roasted veggies to a pot, add vegetable broth, bring to a boil then simmer for 10 minutes.
- Blend the mixture until smooth; adjust consistency with water if needed.
- Season with lemon juice, salt, and pepper before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 150
- Sugar: 5g
- Sodium: 360mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://familyrecipesdaily.com/roasted-pumpkin-soup/