Description
Indulge in the warmth of fall with this delightful Roasted Pumpkin Soup. This creamy and flavorful dish is perfect for cozy evenings, offering a comforting blend of roasted pumpkin, earthy vegetables, and aromatic spices. It’s not just a soup; it’s a heartwarming experience that captures the essence of autumn. Easy to prepare and packed with nutrients, this recipe is ideal for family dinners or meal prep, ensuring you have a delicious bowl ready whenever you need it. Enjoy each spoonful as it warms your soul!
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 vegan butter
- Optional: Greek yogurt (or dairy-free yogurt) for serving
Instructions
- Preheat your oven to 400°F (200°C).
- Prepare the pumpkin by cutting it in half, scooping out the seeds, and cutting into large pieces along with the carrots and shallots.
- Toss the vegetables with olive oil, salt, pepper, and optional cardamom on a baking sheet.
- Roast the veggies for about 30 minutes until caramelized.
- Transfer roasted vegetables to a pot with vegetable broth, bring to a boil then simmer for 10 minutes.
- Blend the soup until smooth using an immersion blender. Adjust consistency with water if desired.
- Season with lemon juice and additional salt/pepper to taste. Serve warm topped with yogurt if using.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 6g
- Sodium: 480mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg