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Roasted Pumpkin Soup

Roasted Pumpkin Soup
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This Roasted Pumpkin Soup is a delightful celebration of fall flavors, combining the natural sweetness of roasted pumpkin with aromatic spices and wholesome ingredients. Perfect for cozy evenings or as a warm appetizer for gatherings, this creamy soup is not only nourishing but also easy to prepare. The vibrant colors and rich texture make it a feast for the senses, ensuring it becomes a beloved staple in your kitchen. With just a handful of fresh vegetables and pantry staples, you can whip up a delightful bowl of comfort that’s both satisfying and healthy. Enjoy this seasonal favorite with your choice of toppings for an extra touch!

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)
  • 4 cups vegetable broth
  • Juice from ½ lemon
  • 2 tbsp dairy-free butter
  • Greek yogurt (or dairy-free yogurt) for serving

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Prepare the pumpkin by washing, halving, and scooping out the seeds. Cut into large pieces along with peeled shallots and carrots, keeping garlic cloves whole.
  3. Toss all vegetables on a baking sheet with olive oil, cardamom, salt, and pepper. Roast for approximately 30 minutes until caramelized.
  4. Transfer roasted vegetables to a large pot, add vegetable broth, and bring to a boil. Reduce heat and simmer for about 10 minutes.
  5. Blend the mixture using an immersion blender until smooth; adjust consistency with water if needed.
  6. Taste and adjust seasoning with lemon juice, salt, or pepper before serving.
  7. Serve warm with a dollop of yogurt and any desired garnishes.

Nutrition

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