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Roasted Pumpkin Soup

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 servings
Calories 250
A warm and comforting pumpkin soup with aromatic spices, perfect for cozy days.

Ingredients

Vegetables

  • 2.2 lb pumpkin/squash (red kuri squash is best)
  • 2 carrots carrots
  • 4 shallots shallots
  • 2 cloves garlic (whole)
  • 2 tbsp olive oil
  • 1 tsp cardamom (optional)
  • 0.5 tsp salt
  • 0.5 tsp pepper
  • 4 cups vegetable broth
  • 0.5 lemon juice (squeezed)
  • 2 tbsp butter (vegan: dairy-free butter)

Garnish

  • some greek yogurt greek yogurt (vegan: dairy-free yogurt)

Instructions 

  • Preheat oven to 400°F (200°C).
  • Cut pumpkin in half, scoop seeds, and chop into large pieces. Prepare carrots, shallots, and leave garlic whole.
  • Toss vegetables with olive oil, spices, salt, and pepper. Roast for 30 minutes.
  • Transfer roasted vegetables to a pot, add broth, and simmer for 10 minutes.
  • Blend until smooth, add lemon juice, and season to taste. Serve with a drizzle of brown butter and yogurt if desired.

Notes

For a richer flavor, make brown butter by simmering butter until nutty and drizzle over the soup.
Calories: 250kcal
Cost: $15
Course: Soup
Cuisine: American
Keyword: Pumpkin