Easy Healthy Roasted Pumpkin Soup
A healthy and vegan pumpkin soup without cream. You can roast fresh pumpkin or butternut squash or even used canned pumpkin puree for this delicious easy soup.
Ingredients
- 600 g ~3 cups pumpkin or butternut squash, peeled or 1 ½ 16 oz cans plain pumpkin puree
- 1 carrot diced
- 1 medium onion diced
- 2 garlic cloves
- 2½ cups of water
- 2 tbsp olive oil
- salt and pepper to taste
- nuts and pumpkin seeds for topping
Instructions
- Preheat the oven to 400°F.
- Line 2 large baking trays with parchment paper.
- Chop the pumpkin or butternut squash. Put the pumpkin in a bowl with the garlic, mix with olive oil. Spread the mixture onto the tray in a single layer.
- Bake for 15-20 minutes or until the pumpkin is golden and tender.
- In a pot, heat up the olive oil and sauté onion and carrot. Add the roasted pumpkin, garlic, and water.
- Bring the soup to a boil and cook until veggies are soft (around 10 minutes).
- Once everything is done cooking, use an immersion blender to blend the soup. Another option is to ladle the soup into a blender to blend. If you go with the second option, make sure to not spill the hot soup on yourself.
Nutrition
Serving: 1gCalories: 269kcalCarbohydrates: 33gProtein: 7gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 11gSodium: 120mgFiber: 11gSugar: 8g
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