Description
Indulge in the warmth of fall with this creamy Roasted Pumpkin Soup, a delightful blend of roasted vegetables that delivers rich flavors and comforting nutrition. Perfect for cozy evenings or festive gatherings, this low-calorie soup is packed with vitamins while being easy to prepare. Simply roast fresh pumpkin, carrots, and shallots to elevate their natural sweetness, then blend them into a velvety smooth texture. Whether enjoyed as a starter or a main dish paired with crusty bread, this roasted pumpkin soup is sure to impress. Customize it with your favorite spices or toppings for an added twist!
Ingredients
Scale
- 2.2 lb pumpkin/squash (red kuri squash recommended)
- 2 carrots
- 4 shallots
- 2 cloves garlic
- 2 tbsp olive oil
- 1 tsp cardamom (optional)
- 4 cups vegetable broth
- ½ lemon (juice only)
- 2 tbsp butter (or dairy-free butter)
Instructions
- Preheat oven to 400°F (200°C).
- Wash and cut the pumpkin into large pieces, removing seeds. Cut carrots and shallots into chunks; leave garlic cloves whole.
- Toss all vegetables with olive oil, cardamom, 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. Simmer for 10 minutes.
- Blend the mixture until smooth using an immersion blender; adjust thickness by adding water if needed.
- Season with lemon juice, salt, and pepper before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting/Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 150
- Sugar: 5g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 15mg