Roasted Pumpkin Soup | Easy Creamy Fall Favorite
This roasted pumpkin soup is silky, comforting, and full of roasted veggie flavor. With lemon for brightness and yogurt for creaminess, it’s an easy recipe any beginner can master. Perfect for cozy dinners or as a holiday starter.
Ingredients
Roast Pumpkin
- 2.2 lb pumpkin or red kuri squash
- 2 carrots peeled and chopped
- 4 shallots peeled
- 2 garlic cloves peeled
- 2 tbsp olive oil
- 1 tsp cardamom optional
- ½ tsp salt
- ½ tsp pepper
Soup
- 4 cups vegetable broth
- ½ lemon juiced
- To Serve Optional
- 2 tbsp butter or dairy-free butter
- Greek yogurt or dairy-free yogurt
Instructions
- Preheat oven to 400°F (200°C).
- Cut pumpkin in half, scoop seeds, and chop into large pieces. Cut carrots and shallots into chunks; leave garlic whole.
- Toss vegetables with olive oil, cardamom, salt, and pepper on a baking sheet. Roast for 30 minutes until golden and soft.
- Transfer roasted vegetables to a large pot. Add vegetable broth, bring to a boil, then reduce heat and simmer for 10 minutes.
- Blend until smooth with an immersion blender. Add ½–1 cup water if you prefer thinner soup.
- Stir in lemon juice, taste, and adjust seasoning.
- Serve hot with a drizzle of brown butter and a spoonful of yogurt, if desired.
Notes
For a nutty finish, drizzle with homemade brown butter. To make this roasted pumpkin soup vegan, swap in dairy-free yogurt and butter.
Nutrition (per serving, estimated)
Calories: 190
Carbohydrates: 25g
Protein: 4g
Fat: 9g
Fiber: 6g
Sugar: 8g
Calories: 190
Carbohydrates: 25g
Protein: 4g
Fat: 9g
Fiber: 6g
Sugar: 8g