Roasted Pumpkin Soup
Indulge in the comforting flavors of this creamy Roasted Pumpkin Soup, a perfect cozy dish for fall. Featuring rich, roasted pumpkin and a blend of aromatic spices, this soup is both nutritious and satisfying. It’s easy to prepare and pairs wonderfully with crusty bread or a fresh salad for a complete meal. Whether you’re hosting a festive gathering or enjoying a quiet night in, this soup’s velvety texture and vibrant taste will surely warm your heart.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Approximately 6 servings 1x
- Category: Soup
- Method: Baking and Blending
- Cuisine: American
Ingredients
Scale
- 2.2 lb pumpkin or red kuri squash
- 2 carrots
- 4 shallots
- 2 cloves garlic
- 4 cups vegetable broth
- 2 tbsp olive oil
- Salt and pepper to taste
- Juice of ½ lemon
Instructions
- Preheat your oven to 400°F (200°C).
- Wash the pumpkin, cut it in half, scoop out the seeds, and chop into large pieces. Peel and slice the shallots and carrots; leave garlic cloves whole.
- Toss all vegetables with olive oil, salt, pepper, and any desired spices on a baking sheet.
- Roast for about 30 minutes until tender and caramelized.
- Transfer roasted vegetables to a large pot with vegetable broth; bring to a boil then simmer for 10 minutes.
- Blend soup until smooth using an immersion blender or stand mixer; adjust consistency with water if needed.
- Season to taste with lemon juice, salt, and pepper before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 150
- Sugar: 5g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://chefangelina.com/roasted-pumpkin-soup/