Roasted Pumpkin Soup
Enjoy the comforting warmth of our Roasted Pumpkin Soup, a delightful seasonal dish that celebrates the flavors of fall. This creamy and aromatic soup is made with roasted pumpkin, carrots, and shallots, creating a rich texture that’s both satisfying and nutritious. Enhanced by a splash of fresh lemon juice and optional nutty brown butter drizzle, this recipe is perfect for cozy evenings or festive gatherings. Easy to prepare and versatile enough to serve as an appetizer or main dish, it’s sure to become a favorite in your kitchen. Enjoy it alongside crusty bread or a fresh salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2.2 lb pumpkin (red kuri squash recommended)
- 2 carrots
- 4 shallots
- 2 cloves garlic
- 4 cups vegetable broth
- ½ lemon (juice)
- 2 tbsp olive oil
- Salt
- Pepper
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. Peel and chop carrots and shallots; keep garlic cloves whole.
- On a baking sheet, toss all vegetables with olive oil, salt, pepper, and optional cardamom.
- Roast for about 30 minutes until tender.
- Combine roasted vegetables with vegetable broth in a large pot; bring to a boil then simmer for 10 minutes.
- Blend soup until smooth, adjusting thickness with water if desired.
- Season with lemon juice, salt, and pepper to taste before serving hot.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 5g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://yourrecipeworld.com/roasted-pumpkin-soup/