Roasted Pumpkin Soup
Enjoy this creamy Roasted Pumpkin Soup recipe that’s warming and nutritious! Perfect for fall—try it today!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 6
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Ingredients
Scale
- 2.2 lb pumpkin (or red kuri squash)
- 2 carrots
- 4 shallots
- 2 cloves garlic
- 2 tbsp olive oil
- 4 cups vegetable broth
- Juice of ½ lemon
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Prepare the pumpkin by cutting it in half, scooping out the seeds, and chopping it into large pieces along with the carrots and shallots.
- Toss the chopped vegetables with garlic, olive oil, cardamom, salt, and pepper on a baking sheet.
- Roast for about 30 minutes until tender.
- Transfer roasted vegetables to a large pot, add vegetable broth, and bring to a boil before simmering for 10 minutes.
- Blend until smooth using an immersion blender; adjust consistency with water if needed.
- Season with lemon juice, salt, and pepper before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 150
- Sugar: 6g
- Sodium: 500mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Find it online: https://recipesbypenelope.com/roasted-pumpkin-soup/