Roasted Pumpkin Soup
Indulge in the warmth and comfort of this delightful roasted pumpkin soup, a quintessential fall dish that encapsulates the season’s flavors. Creamy and aromatic, this soup is perfect for chilly evenings or gatherings with loved ones. Its rich blend of roasted pumpkin and spices not only tantalizes your taste buds but also nourishes your body with vitamins and nutrients. Easy to prepare, this versatile soup can be served as an appetizer or a hearty main course, paired beautifully with crusty bread or a fresh salad. Whether you’re cozying up at home or entertaining guests, this roasted pumpkin soup is sure to impress.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves approximately 6
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2.2 lb red kuri squash (or pumpkin)
- 2 carrots
- 4 shallots
- 2 cloves garlic
- 2 tbsp olive oil
- 4 cups vegetable broth
- ½ lemon (juiced)
- 2 tbsp butter (or vegan alternative)
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the pumpkin by washing it, cutting it in half, scooping out seeds, and chopping it into large pieces. Cut carrots and shallots into chunks and keep garlic whole.
- Toss all vegetables with olive oil, salt, pepper, and cardamom on a baking sheet.
- Roast for about 30 minutes until tender and caramelized.
- Transfer the roasted vegetables to a large pot, add vegetable broth, and simmer for 10 minutes over low heat.
- Blend until smooth using an immersion blender or stand mixer, adjusting consistency with additional water if desired.
- Season with lemon juice to taste before serving hot.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 198
- Sugar: 5g
- Sodium: 560mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 10mg
Find it online: https://foodyloop.com/roasted-pumpkin-soup/