Description
Indulge in the comforting warmth of this Roasted Pumpkin Soup, a quintessential fall dish that promises to brighten your table. Crafted with sweet, roasted pumpkin and a medley of savory vegetables, this creamy soup is not only delicious but also packed with essential vitamins and nutrients. Its vibrant color and rich flavor will impress your guests, making it perfect for cozy family dinners or festive gatherings. Whether served as a starter or a hearty main course with crusty bread, this soup is sure to become a seasonal favorite. Easy to prepare with minimal ingredients, it’s a delightful way to embrace the flavors of autumn.
Ingredients
Scale
- 2.2 lb pumpkin (or squash)
- 2 carrots
- 4 shallots
- 2 cloves garlic
- 2 tbsp olive oil
- 1 tsp cardamom (optional)
- ½ tsp salt
- ½ tsp pepper
- 4 cups vegetable broth
- ½ lemon (juice)
- 2 tbsp butter (dairy-free optional)
- some dairy-free yogurt
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the pumpkin by washing it thoroughly, cutting it in half, scooping out seeds, and chopping into large pieces. Also chop the carrots and shallots.
- Toss the pumpkin, carrots, shallots, garlic, olive oil, salt, and pepper on a baking sheet until well-coated.
- Roast for about 30 minutes until tender and slightly caramelized.
- Transfer the roasted vegetables to a large pot and add vegetable broth. Bring to a boil then simmer for 10 minutes.
- Blend until smooth using an immersion blender or stand mixer.
- Adjust seasoning with lemon juice, salt, and pepper before serving hot.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting/Blending
- Cuisine: Fall
Nutrition
- Serving Size: 1 serving
- Calories: 134
- Sugar: 5g
- Sodium: 360mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg