Roasted Pumpkin Soup

This wonderfully creamy and aromatic roasted pumpkin soup recipe is one of the best things fall has to offer! It’s warming, delicious, low in calories, and packed with vitamins!

Author : Aline Cueni

4.67 from 3 votes

Prep Time :10

Cook Time :40

Total Time :50

Servings : 4

Calories : 139kcal

Ingredients

Roast Pumpkin

2.2 lb (1 kg) 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 (1 L) 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 is also delicious, but be sure to peel it 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.