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Roasted Pumpkin Soup

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Roasted Pumpkin Soup is a delightful way to embrace the cozy flavors of fall. This creamy, aromatic soup offers a perfect balance of sweetness and warmth, making it an ideal dish for chilly evenings or festive gatherings. With its vibrant orange hue and silky texture, this soup not only looks inviting but is also packed with vitamins and low in calories. The roasting process enhances the natural flavors of pumpkin and vegetables, creating a rich, satisfying experience in every spoonful. Plus, it’s easy to prepare and can be customized with your favorite spices or garnishes. Enjoy this comforting classic that will surely charm everyone at your table!

Ingredients

Scale
  • 2.2 lb pumpkin or squash (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

  1. Preheat your oven to 400°F (200°C).
  2. Prepare the pumpkin by washing it thoroughly, cutting it in half, scooping out seeds, and chopping it into large pieces. Peel and chop shallots and carrots as well.
  3. Toss all the prepared vegetables with olive oil, cardamom (if desired), salt, and pepper on a baking sheet. Spread them out evenly.
  4. Roast in the preheated oven for about 30 minutes until tender.
  5. Transfer roasted vegetables to a large pot and add vegetable broth. Bring to a boil over medium-high heat, then reduce heat to simmer for 10 minutes.
  6. Blend until smooth using an immersion blender or stand mixer. Adjust consistency with water if necessary.
  7. Season with lemon juice, salt, and pepper to taste before serving.

Nutrition

Find it online: https://fastmealfix.com/roasted-pumpkin-soup/