Description
Indulge in the comforting warmth of this Roasted Pumpkin Soup, an ideal dish for autumn evenings. With its rich, creamy texture and aromatic flavors, this soup is a delightful way to enjoy seasonal produce. Roasting the pumpkin and vegetables brings out their natural sweetness, creating a bowl of pure comfort that’s both nutritious and satisfying. Perfect as a starter for gatherings or simply enjoyed with crusty bread at home, this recipe is easy to follow and customizable to suit your taste preferences. Whether you’re adding spices or garnishing with fresh herbs, each bowl promises to impress.
Ingredients
Scale
- 2.2 lb pumpkin (red kuri squash recommended)
- 2 carrots
- 4 shallots
- 2 cloves garlic
- 2 tbsp olive oil
- 4 cups vegetable broth
- Juice of ½ lemon
- 2 tbsp dairy-free butter (optional)
- Vegan yogurt for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Prepare the pumpkin by cleaning, halving, and scooping out seeds; chop into large pieces.
- Cut shallots and carrots into large chunks while leaving garlic cloves whole.
- Toss all vegetables with olive oil, salt, pepper, and cardamom on a baking sheet.
- Roast for about 30 minutes until tender and caramelized.
- Transfer the roasted vegetables 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 needed.
- Season soup with lemon juice and serve warm.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 170
- Sugar: 5g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg