Description
A comforting and flavorful Roasted Pumpkin Soup recipe that is perfect for cozy evenings. This simple yet delicious soup is made with roasted pumpkin, carrots, shallots, and a hint of cardamom, blended to creamy perfection.
Ingredients
Roast Pumpkin
- 2.2 lb pumpkin/squash, red kuri squash is best
- 2 carrots
- 4 shallots
- 2 cloves garlic
- 2 tablespoon olive oil
- 1 teaspoon cardamom, optional
- ½ teaspoon salt
- ½ teaspoon pepper
Soup
- 4 cups vegetable broth
- ½ lemon, squeezed out juice
To Serve (optional)
- 2 tablespoon butter, vegan: dairy-free butter
- some greek yogurt, vegan: dairy-free yogurt
Instructions
- Preheat the oven to 400°F (200°C). Wash the pumpkin, cut it in half, scoop out the seeds with a spoon, and cut it into large pieces. Cut the peeled shallots and carrots into large pieces as well. Leave the peeled garlic cloves whole.
- Toss the vegetables, olive oil, cardamom, salt, and pepper on a baking sheet. Mix well and spread them out evenly.
- Roast in the preheated oven for 30 minutes.
- Remove the roasted vegetables from the oven, transfer them to a large pot along with the vegetable broth, and bring it to a boil. Reduce the heat and let it simmer for 10 minutes.
- Blend the soup with an immersion blender or in a stand mixer until smooth. If you prefer a thinner soup, add ½ to 1 cup of water.
- Season to taste with lemon juice, salt, and pepper. Divide the soup into bowls and, if desired, garnish with a drizzle of brown butter and a dollop of yogurt.
- Optional – How to Make Brown Butter: Melt butter in a small pot over medium heat and let it simmer for about 5 minutes until it turns brown and smells nutty. Strain through a fine sieve and drizzle over the soup.
Notes
- Pumpkin/Squash: Red Kuri Squash is the easiest to use because you don’t need to peel it. Butternut squash, muscat pumpkin, or sugar pumpkin are also delicious, but be sure to peel them before roasting.
- Keeps fresh for 3-4 days. Store it in an airtight container in the refrigerator and reheat in a pot with a splash of water.
- Freeze: Can be frozen for up to 3 months. Thaw it directly in a pot over medium heat.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 139 kcal
- Sugar: 5g
- Sodium: 980mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 8mg
