Roasted Pumpkin Soup
Indulge in the cozy flavors of fall with this creamy roasted pumpkin soup. Bursting with warmth and nutrition, this delightful dish is perfect for chilly evenings. Made with wholesome ingredients, it’s not only delicious but also low in calories, making it a guilt-free comfort food. Enjoy a bowlful as a starter or pair it with crusty bread for a satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Soup
- Method: Roasting
- Cuisine: Vegetarian
Ingredients
Scale
- 2.2 lb red kuri squash (or pumpkin)
- 2 medium carrots
- 4 shallots
- 2 cloves garlic
- 2 tbsp olive oil
- 1 tsp ground cardamom (optional)
- ½ tsp salt
- ½ tsp black pepper
- 4 cups vegetable broth
- Juice of ½ lemon
- 2 tbsp butter (or dairy-free butter)
- Greek yogurt for garnish (or dairy-free yogurt)
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and halve the pumpkin, scoop out seeds, and cut into large pieces. Chop shallots and carrots into large pieces and leave garlic cloves whole.
- Toss all vegetables with olive oil, cardamom, salt, and pepper on a baking sheet.
- Roast for 30 minutes until tender.
- Transfer roasted vegetables to a large pot, add vegetable broth, boil briefly, then simmer for 10 minutes.
- Blend the mixture until smooth, adding water if you prefer a thinner consistency.
- Adjust seasoning with lemon juice, salt, and pepper before serving.
- Optionally prepare brown butter by melting it in a pot until browned and nutty; drizzle over soup before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 139
- Sugar: 11g
- Sodium: 1079mg
- Fat: 1g
- Saturated Fat: 0.4g
- Unsaturated Fat: 0.6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 1mg
Find it online: https://tastyamelia.com/roasted-pumpkin-soup/