Description
This Creamy Roasted Pumpkin Soup is a comforting and flavorful autumn dish made by roasting pumpkin and vegetables to caramelized perfection, then blending them with vegetable broth to create a velvety smooth soup. Enhanced with subtle cardamom spice and a touch of olive oil, it’s perfect for cool evenings or as a nourishing starter for any meal.
Ingredients
Scale
Main Ingredients
- 2.2 lb pumpkin (red kuri squash recommended)
- 2 carrots
- 4 shallots
- 2 cloves garlic
- 2 tbsp olive oil
- 4 cups vegetable broth
- Salt and pepper to taste
- Optional: 1 tsp cardamom
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables, which will deepen their flavor and caramelize their natural sugars.
- Prepare the vegetables: Cut the pumpkin in half, scoop out the seeds, and slice into large pieces. Peel and cut the carrots and shallots into large chunks, and keep the garlic cloves whole to roast gently.
- Toss with seasonings: Place all the prepared vegetables on a baking sheet. Drizzle with olive oil, sprinkle with cardamom if using, and season generously with salt and pepper. Toss everything together to evenly coat.
- Roast the vegetables: Roast the vegetables in the oven for about 30 minutes until they become tender and beautifully caramelized, which will add rich flavor to the soup.
- Simmer with broth: Transfer the roasted vegetables into a large pot and pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 10 minutes to meld the flavors.
- Blend the soup: Use an immersion blender or a stand blender to puree the soup until smooth and creamy, ensuring a luscious texture.
- Season and serve: Taste the soup and adjust the seasoning with lemon juice, salt, and pepper as needed. Serve warm as a comforting appetizer or a light meal.
Notes
- Roasting the pumpkin and vegetables intensifies their natural sweetness and adds depth of flavor.
- Using red kuri squash is recommended because of its smooth texture and sweet, chestnut-like flavor but any pumpkin or winter squash can be substituted.
- Cardamom adds a subtle aromatic warmth; omit if you prefer a simpler flavor profile.
- For a richer soup, you can add a splash of cream or coconut milk after blending.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.
- Use caution when blending hot liquids; work in batches if using a stand blender to avoid splatter.
