Roasted Pumpkin Soup
Warm your soul this fall with our Roasted Pumpkin Soup, a creamy and aromatic dish that celebrates the season’s bounty. This easy-to-make recipe is perfect for cozy dinners or gatherings, showcasing the natural sweetness of roasted pumpkin combined with fragrant spices. With just a handful of ingredients, this nutritious soup is low in calories yet high in flavor—ideal for health-conscious food lovers. Customize it with your favorite toppings like yogurt or fresh herbs to enhance each bowl’s presentation and taste. Dive into a comforting experience that captures the essence of autumn.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves approximately 6
- Category: Soup
- Method: Roasting/Blending
- Cuisine: American
Ingredients
Scale
- 2.2 lb red kuri squash (or any pumpkin)
- 2 carrots
- 4 shallots
- 2 cloves garlic
- 2 tbsp olive oil
- 4 cups vegetable broth
- Juice of ½ lemon
- Optional: Cardamom, salt, pepper
Instructions
- Preheat your oven to 400°F (200°C).
- Wash, seed, and cut the pumpkin into large pieces. Chop carrots and shallots into large chunks, leaving garlic cloves whole.
- Toss all vegetables on a baking sheet with olive oil, cardamom, salt, and pepper. Roast for about 30 minutes until tender.
- Transfer roasted vegetables to a large pot with vegetable broth. Bring to boil and simmer for 10 minutes.
- Blend until smooth using an immersion blender or stand mixer, adding water if needed for thinner consistency.
- Adjust seasoning with lemon juice, salt, and pepper before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 150
- Sugar: 6g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://treatsbyalina.com/roasted-pumpkin-soup/