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Roasted Pumpkin Soup

Roasted Pumpkin Soup

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Indulge in the comforting warmth of our Roasted Pumpkin Soup, the quintessential dish for fall. This creamy and velvety soup is made from roasted pumpkin and aromatic vegetables, creating a delightful blend that warms you from the inside out. Rich in flavor and nutrients, it’s perfect for cozy dinners or festive gatherings. Serve it as an elegant starter or a satisfying main course, and watch it impress your family and friends with its deliciousness. With simple ingredients and easy preparation, this soup is not just a treat for your taste buds but also a healthy addition to your autumn meals.

Ingredients

Scale
  • 2.2 lbs pumpkin (red kuri squash recommended)
  • 2 carrots
  • 4 shallots
  • 2 cloves garlic
  • 4 cups vegetable broth
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • Juice of ½ lemon
  • Optional: butter or dairy-free alternative

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Prepare the pumpkin by washing, halving, seeding, and cutting into large pieces. Do the same with carrots and shallots; keep garlic cloves whole.
  3. Toss all vegetables with olive oil, salt, pepper, and optional spices on a baking sheet.
  4. Roast for about 30 minutes until tender.
  5. Transfer roasted vegetables to a pot with vegetable broth; bring to a boil then simmer for 10 minutes.
  6. Blend until smooth using an immersion blender; adjust consistency with water if necessary.
  7. Season to taste with lemon juice, salt, and pepper before serving.

Nutrition

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