Description
Enjoy creamy Roasted Pumpkin Soup that’s warming and nutritious. Perfect for fall! Try this delightful recipe today!
Ingredients
Scale
- 2.2 lb pumpkin or squash (red kuri squash recommended)
- 2 carrots
- 4 shallots
- 2 cloves garlic
- 2 tbsp olive oil
- 4 cups vegetable broth
- ½ lemon (juice)
- 2 tbsp vegan butter or dairy-free butter
- Greek yogurt or dairy-free yogurt for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Wash and prepare the pumpkin by cutting it in half, scooping out seeds, and chopping into large pieces. Also chop the carrots and shallots.
- Toss all vegetables with olive oil, salt, pepper, and cardamom on a baking sheet; roast for about 30 minutes until tender.
- Transfer roasted vegetables to a large pot with vegetable broth; bring to a boil.
- Reduce heat and simmer for 10 minutes. Blend until smooth using an immersion blender.
- Adjust seasoning with lemon juice, salt, or pepper to taste.
- Serve warm with a dollop of yogurt on top.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting/Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 145
- Sugar: 6g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg