Description
Indulge in the warmth of autumn with this creamy roasted pumpkin soup, a delightful blend of rich flavors and nutritious ingredients. Perfect for cozy dinners or festive gatherings, this soup features roasted pumpkin, carrots, and shallots that are caramelized to enhance their natural sweetness. With minimal prep and cooking time, this dish is not only easy to make but also customizable to suit your dietary preferences. Whether you enjoy it as a starter or a main course paired with crusty bread or a fresh salad, this roasted pumpkin soup is sure to become a seasonal favorite.
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
- Salt and pepper to taste
- Optional: 1 tsp cardamom
Instructions
- Preheat your oven to 400°F (200°C).
- Prepare the pumpkin by cutting it in half, scooping out seeds, and slicing it into large pieces. Cut carrots and shallots into large chunks; leave garlic cloves whole.
- Toss the vegetables on a baking sheet with olive oil, cardamom (if using), salt, and pepper.
- Roast for about 30 minutes until tender and caramelized.
- Transfer roasted vegetables to a large pot with vegetable broth. Bring to a boil, then simmer for 10 minutes.
- Blend the mixture until smooth using an immersion blender or stand mixer.
- Adjust seasoning with lemon juice, salt, or pepper as desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting/Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 5g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 10mg