Description
Indulge in the comforting embrace of this Roasted Pumpkin Soup, an autumn delight that embodies the essence of fall. Creamy, aromatic, and packed with nutrients, this soup is perfect for cozy dinners or festive gatherings. Its rich flavors come from roasted pumpkin and vegetables, creating a satisfying dish that will impress your guests while keeping calories in check. With its easy preparation steps, even novice cooks can whip up this delightful recipe in under an hour. Whether served as a starter or main course, this Roasted Pumpkin Soup will warm you from the inside out.
Ingredients
Scale
- 2.2 lb pumpkin (red kuri squash recommended)
- 2 carrots
- 4 shallots
- 2 cloves garlic
- 2 tbsp olive oil
- 1 tsp cardamom (optional)
- Salt and pepper to taste
- 4 cups vegetable broth
- Juice of ½ lemon
- 2 tbsp vegan butter
- Dairy-free yogurt (for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and prepare the vegetables: halve the pumpkin, scoop out seeds, and cut into large pieces; chop carrots and shallots; keep garlic cloves whole.
- Toss the vegetables with olive oil, cardamom, salt, and pepper on a baking sheet.
- Roast for about 30 minutes until tender and golden brown.
- In a large pot, combine roasted vegetables with vegetable broth and bring to a boil before simmering for 10 minutes.
- Blend the soup until smooth using an immersion blender or stand mixer.
- Season with lemon juice, salt, and pepper before serving warm with optional garnishes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting/Blending
- Cuisine: Autumn
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg