Easy Roasted Pumpkin Soup
Easy vegetarian pumpkin soup is wholesome, nutritious, easy to make, and so delicious. Perfect for the whole family to enjoy.
Servings: 4
Ingredients
- 2½ pounds Pumpkin or butternut squash halved and seeded
- 4-5 Garlic Cloves unpeeled
- Avocado oil spray
- 1 Sweet Onion peeled and diced
- 2 Large Carrots peeled and chopped
- 2 Celery Stalks chopped
- 1 tablespoon Smoked Paprika
- 1 tablespoon Olive Oil
- Kosher salt and pepper, to taste
- 3 Cups Homemade or store-bought low-sodium veggie broth
Optional
- plain yogurt, pumpkin seeds, sliced scallions, fresh chopped herbs
Instructions
- Preheat your oven to 400F and line a large rimmed baking sheet with parchment paper.
- Peel and cut the pumpkin into 2-inch pieces and place them into the prepared baking tray, together with the garlic cloves.
- Season with salt and pepper, and lightly spray with avocado oil to coat, then spread into a single layer.
- Place the tray on the middle rack of the oven, and roast until pumpkin is fork-tender, about 30 minutes.
- Meanwhile, prep the remaining veggies. Heat oil in a medium saucepan over medium heat. Add onion, carrots, and celery and sauté until softens, about 5-6 minutes, stirring occasionally.
- Add in the smoked paprika, roasted pumpkin, and garlic (pop it out from the skins). Pour in the broth and bring to a boil, then continue to cook for a couple of minutes or so.
- Take it off the heat, and puree with an immersion blender until smooth.
- Season with salt and pepper to taste and garnish with desired toppings. Enjoy!
Notes
- Servings: Makes 4-5 decent-sized bowls
- You may use avocado oil in place of olive oil.
- I do prefer you use fresh pumpkins instead of canned.
Nutrition
Calories: 184kcal | Carbohydrates: 32g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Sodium: 91mg | Potassium: 1382mg | Fiber: 4g | Sugar: 14g | Vitamin A: 31010IU | Vitamin C: 33mg | Calcium: 104mg | Iron: 3mg