Roasted Pumpkin Soup
Indulge in the cozy flavors of fall with this creamy roasted pumpkin soup. Perfectly spiced and velvety smooth, it’s a nourishing dish that warms the soul while remaining low in calories. With a delightful blend of roasted pumpkin, carrots, and shallots, this soup is not just delicious but also packed with vitamins. Enjoy it as a comforting meal or an elegant starter at your next gathering.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Soup
- Method: Roasting
- Cuisine: Vegetarian
Ingredients
Scale
- 2.2 lb red kuri squash (or pumpkin)
- 2 carrots, chopped
- 4 shallots, quartered
- 2 cloves garlic, whole
- 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 the oven to 400°F (200°C).
- Prepare the pumpkin by washing, halving, seeding, and cutting into large pieces. Chop the carrots and shallots into large pieces and leave garlic cloves whole.
- Toss all vegetables with olive oil, cardamom, salt, and pepper on a baking sheet. Spread evenly.
- Roast for 30 minutes until tender.
- Transfer roasted veggies to a pot, add vegetable broth, bring to a boil, then simmer for 10 minutes.
- Blend the mixture until smooth; add water if desired for a thinner consistency.
- Adjust seasoning with lemon juice, salt, and pepper. Serve garnished with brown butter and yogurt.
Nutrition
- Serving Size: 1 bowl (about 1 cup or 245g)
- Calories: 139
- Sugar: 11g
- Sodium: 1079mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 1mg
Find it online: https://savorysofia.com/roasted-pumpkin-soup/