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Roasted Pumpkin Soup

Roasted Pumpkin Soup
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Indulge in the heartwarming flavors of roasted pumpkin soup, a delightful dish perfect for cozy evenings and festive gatherings. This creamy soup combines the natural sweetness of roasted pumpkin and carrots with aromatic shallots and garlic, creating a comforting texture that’s low in calories yet rich in taste. Enhanced with spices and garnished with a splash of lemon juice and your choice of yogurt, this nourishing bowl is not only easy to prepare but also customizable to suit any palate. Serve it as a starter or a main course, paired with crusty bread or topped with crunchy seeds for an extra layer of flavor. Enjoy this seasonal delight that celebrates the essence of fall!

Ingredients

Scale
  • 2.2 lb pumpkin (red kuri squash recommended)
  • 2 carrots
  • 4 shallots
  • 2 cloves garlic
  • 4 cups vegetable broth
  • 2 tbsp olive oil
  • 1 tsp cardamom (optional)
  • ½ tsp salt
  • ½ tsp pepper
  • ½ lemon, squeezed out juice
  • 2 tbsp vegan butter
  • some dairy-free yogurt

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Prepare the pumpkin by washing it, halving it, scooping out seeds, and cutting it into large pieces. Cut carrots and shallots into large pieces; keep garlic cloves whole.
  3. Toss all veggies on a baking sheet with olive oil, cardamom, salt, and pepper until coated evenly.
  4. Roast for 30 minutes until tender and caramelized.
  5. Transfer roasted vegetables to a large pot, add vegetable broth, bring to boil then simmer for 10 minutes.
  6. Blend soup until smooth using an immersion blender or stand mixer; adjust thickness with water if needed.
  7. Season with lemon juice, salt, and pepper before serving. Garnish as desired.

Nutrition

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