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Roasted Pumpkin Soup

Roasted Pumpkin Soup
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Indulge in the comforting warmth of this Roasted Pumpkin Soup, a delightful recipe that captures the essence of fall. This creamy, nutrient-rich soup is not only easy to make but also bursting with flavor from roasted pumpkin and aromatic spices like cardamom. Perfect for cozy nights or as a starter for gatherings, it can be customized with your favorite toppings, making it a versatile dish for any occasion. Enjoy it fresh or prepare a big batch to savor throughout the week. With its rich texture and satisfying taste, this soup is sure to become a staple in your autumn menu.

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. Wash and prepare the pumpkin by cutting it in half, scooping out seeds, and chopping into large pieces along with carrots and shallots.
  3. Place all chopped vegetables on a baking sheet. Drizzle with olive oil and season with cardamom, salt, and pepper; toss to coat evenly.
  4. Roast for about 30 minutes until tender.
  5. Transfer roasted vegetables to a large pot, add vegetable broth, and bring to a boil. Reduce heat and simmer for 10 minutes.
  6. Blend until smooth using an immersion blender or stand mixer; adjust consistency with additional water if desired.
  7. Finalize seasoning with lemon juice, salt, or pepper as needed before serving.

Nutrition

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