Roasted Pumpkin Soup
This Roasted Pumpkin Soup is the ultimate cozy comfort food, perfect for those chilly fall days. The creamy texture and rich flavors of roasted pumpkin, carrots, and shallots come together to create a warm bowl of goodness that’s both nutritious and satisfying. Packed with vitamins and low in calories, this soup is ideal for cozy dinners or festive gatherings. With just a few simple ingredients and quick prep time, you can impress your family and friends with this delightful autumn dish.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: Approximately 6 servings 1x
- Category: Soup
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2.2 lb pumpkin or squash (red kuri preferred)
- 2 carrots
- 4 shallots
- 2 cloves garlic
- 2 tbsp olive oil
- 4 cups vegetable broth
- ½ lemon (juice)
- 2 tbsp butter (or vegan alternative)
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and prepare the pumpkin, carrots, shallots, and garlic.
- Toss vegetables with olive oil, salt, pepper, and optional spices on a baking sheet.
- Roast for about 30 minutes until tender and caramelized.
- Combine roasted veggies with vegetable broth in a large pot; bring to a boil then simmer for 10 minutes.
- Blend the mixture until smooth using an immersion blender or stand mixer.
- Adjust seasoning with lemon juice, salt, and pepper before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 150
- Sugar: 6g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 5mg
Find it online: https://cookingwithlola.com/roasted-pumpkin-soup/