Ingredients
Scale
- 2.2 lb pumpkin (red kuri squash recommended)
- 2 carrots
- 4 shallots
- 2 cloves garlic
- 4 cups vegetable broth
- 2 tbsp olive oil
- Juice of ½ lemon
- Optional garnishes: dairy-free butter, dairy-free yogurt
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and cut the pumpkin in half; scoop out seeds and chop into large pieces. Also chop shallots and carrots into large pieces while keeping garlic cloves whole.
- On a baking sheet, toss pumpkin, carrots, shallots, garlic, olive oil, salt, pepper, and cardamom (if using) until well coated.
- Roast in the preheated oven for about 30 minutes until tender.
- Transfer roasted vegetables to a large pot; add vegetable broth and bring to boil. Reduce heat and simmer for 10 minutes.
- Blend until smooth using an immersion blender or stand mixer; adjust consistency with water if desired.
- Stir in lemon juice and season to taste before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 6g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 3g
- Cholesterol: 0mg