Roasted Pumpkin Soup
Indulge in the heartwarming flavors of fall with this creamy Roasted Pumpkin Soup. Perfect for chilly evenings, this soup combines the natural sweetness of pumpkin with aromatic vegetables and spices, creating a comforting dish that is both nourishing and satisfying. With its velvety texture and rich taste, it’s an ideal option for family dinners or cozy gatherings. Plus, this recipe is incredibly easy to prepare! Simply roast your ingredients, blend them into a smooth consistency, and enjoy with your favorite toppings. This delightful soup is not only delicious but also low in calories and packed with essential nutrients.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves approximately 6
- Category: Soup
- Method: Roasting/Blending
- Cuisine: American
Ingredients
Scale
- 2.2 lb pumpkin (red kuri squash recommended)
- 2 carrots
- 4 shallots
- 2 cloves garlic
- 2 tbsp olive oil
- 4 cups vegetable broth
- Juice of ½ lemon
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and cut the pumpkin in half; scoop out seeds and chop into large pieces along with the carrots and shallots. Leave garlic cloves whole.
- Toss vegetables with olive oil, salt, and pepper on a baking sheet; spread evenly.
- Roast for about 30 minutes until tender.
- Transfer roasted vegetables to a pot, add vegetable broth, and bring to a boil before simmering for 10 minutes.
- Blend soup until smooth, adjusting consistency with water if desired.
- Season to taste with lemon juice, salt, or pepper before serving.
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 120
- Sugar: 5g
- Sodium: 550mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://korecipe.com/roasted-pumpkin-soup/