Ingredients
Scale
- 2.2 lb pumpkin or squash (red kuri recommended)
- 2 carrots
- 4 shallots
- 2 cloves garlic
- 2 tbsp olive oil
- Optional: cardamom, salt, pepper
- 4 cups vegetable broth
- Juice of ½ lemon
- Dairy-free butter
- Dairy-free yogurt
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the pumpkin by cutting it in half, scooping out seeds, and chopping into large pieces. Chop carrots and shallots into large chunks; leave garlic cloves whole.
- Toss all vegetables on a baking sheet with olive oil, cardamom (if using), salt, and pepper.
- Roast for about 30 minutes until tender and slightly caramelized.
- Combine roasted veggies in a large pot with vegetable broth; bring to a boil.
- Reduce heat and simmer for 10 minutes to meld flavors.
- Blend until smooth using an immersion blender; adjust consistency with water if needed.
- Stir in lemon juice and adjust seasoning before serving hot.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 170
- Sugar: 6g
- Sodium: 540mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg