Description
Warm up your evenings with a bowl of Easy Roasted Pumpkin Soup, a delightful blend of seasonal flavors that’s both nourishing and comforting. This simple recipe features roasted pumpkin or butternut squash, fragrant garlic, and a hint of smokiness from smoked paprika, making it the perfect dish for busy weeknights or family gatherings.
Ingredients
Scale
- 2½ pounds pumpkin or butternut squash
- 4–5 garlic cloves
- 1 sweet onion
- 2 large carrots
- 2 celery stalks
- 1 tablespoon smoked paprika
- 1 tablespoon olive oil
- 3 cups low-sodium veggie broth
- Avocado oil spray
- Kosher salt and pepper, to taste
- Optional toppings: plain yogurt, pumpkin seeds, sliced scallions, fresh herbs
Instructions
- Preheat your oven to 400°F (200°C).
- Peel and chop the pumpkin or butternut squash into 2-inch pieces, placing them on a lined baking tray with unpeeled garlic cloves.
- Season with salt and pepper; spray lightly with avocado oil. Roast for about 30 minutes until fork-tender.
- While roasting, heat olive oil in a saucepan over medium heat. Sauté diced onion, carrots, and celery until softened.
- Remove roasted garlic from skins and add all ingredients back into the saucepan along with smoked paprika and veggie broth. Bring to a boil then reduce heat.
- Blend until smooth using an immersion blender, adjusting seasoning as necessary.
- Serve warm, garnished with toppings of your choice.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 120
- Sugar: 6g
- Sodium: 250mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg