Roasted Pumpkin Soup
Indulge in the comforting warmth of Roasted Pumpkin Soup, a perfect dish to embrace the cozy vibes of fall. This creamy and aromatic soup is not only easy to prepare but also packed with nutrients and flavors that will delight your taste buds. With the sweet notes of roasted pumpkin complemented by aromatic spices, this soup makes a fantastic centerpiece for family dinners or gatherings with friends. Whether enjoyed with crusty bread, a fresh salad, or garnished with toasted seeds, this seasonal favorite is sure to become a staple in your autumn recipe collection.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves approximately 4
- Category: Soup
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2.2 lb pumpkin or squash (red kuri recommended)
- 2 carrots
- 4 shallots
- 2 cloves garlic
- 2 tbsp olive oil
- 4 cups vegetable broth
- Salt and pepper to taste
- Juice of ½ lemon
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and cut the pumpkin into large pieces, along with chopping the carrots and shallots.
- Toss all vegetables with olive oil, salt, and pepper on a baking sheet.
- Roast for about 30 minutes until tender.
- Transfer roasted veggies to a pot, add vegetable broth, and simmer for 10 minutes.
- Blend until smooth, adjusting consistency with water if needed.
- Season to taste with lemon juice and serve garnished as desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 150
- Sugar: 6g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://cookingwithbrianna.com/roasted-pumpkin-soup/