Description

Indulge in the warmth of homemade Roasted Pumpkin Soup, a delightful blend of creamy pumpkin and aromatic spices that captures the essence of fall. This comforting dish is perfect for chilly evenings or festive gatherings, offering a healthy option that’s low in calories yet rich in flavor. With its velvety texture and vibrant color, this soup not only impresses guests but also satisfies your cravings for something hearty and nutritious. Enjoy it as a starter or pair it with crusty bread for a complete meal.

Ingredients

Scale

2.2 lb pumpkin (red kuri squash recommended)
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
Juice of ½ lemon
2 tbsp butter (or dairy-free butter)
Greek yogurt (or dairy-free yogurt) for garnish

Instructions

Preheat your oven to 400°F (200°C).
Prepare the vegetables: wash, halve, seed the pumpkin; chop into large pieces along with carrots and shallots; keep garlic cloves whole.
On a baking sheet, combine all vegetables, drizzle with olive oil, and season with cardamom, salt, and pepper. Toss to coat evenly.
Roast for 30 minutes until tender.
Transfer roasted vegetables to a large pot and add vegetable broth; bring to boil then reduce heat and simmer for 10 minutes.
Blend until smooth using an immersion blender; adjust consistency with water if desired.
Season with lemon juice, salt, and pepper before serving. Garnish with brown butter drizzle and yogurt if desired.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 150
Sugar: 6g
Sodium: 380mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 5g
Protein: 3g
Cholesterol: 5mg

Keywords: Feel free to substitute ingredients based on availability; sweet potatoes can replace pumpkin for a different flavor. Enhance flavor by adding spices like nutmeg or cinnamon during blending.