Roasted Pumpkin Soup
Indulge in the warmth of fall with this creamy Roasted Pumpkin Soup, a delightful blend of roasted pumpkin and aromatic vegetables. This comforting dish is perfect for cozy dinners or holiday gatherings, offering a nutritious option that’s low in calories yet rich in flavor. The roasting process brings out the natural sweetness of the pumpkin, creating a silky smooth texture that’s both satisfying and healthy. Enjoy it on its own or customize it with your favorite toppings for an extra touch.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves approximately 4
- Category: Soup
- Method: Roasting
- Cuisine: American
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 from ½ lemon
- Optional spices: cardamom, salt, pepper
Instructions
- Preheat oven to 400°F (200°C).
- Prepare the pumpkin by washing, halving, and scooping out the seeds; cut into large pieces.
- Chop shallots and carrots into large chunks, leaving 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 vegetables to a 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 desired.
- Season with lemon juice and additional salt/pepper to taste before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 160
- Sugar: 5g
- Sodium: 410mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 10mg
Find it online: https://kitchenbyskylar.com/roasted-pumpkin-soup/