Lazy Roasted Pumpkin Soup (No Cream!)
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
40 mins
-
Total Time
50 mins
-
Servings
6 servings
-
Calories
181 kcal
-
Course
Main Course, Soup
-
Cuisine
American, Vegetarian
Lazy Roasted Pumpkin Soup (No Cream!)
Description
The recipe begins by roasting halved butternut pumpkin with olive oil and sea salt cut side down, alongside onion halves and whole garlic cloves with skins on, and halved potatoes tossed in olive oil and salt. Roasting concentrates flavors and softens the vegetables. The garlic and onion are removed from the tray once tender to avoid overcooking.
After roasting, the potatoes are scooped out and combined with the onion, squeezed garlic, and the pumpkin flesh in a blender. Vegetable stock, honey, and fresh rosemary are added before blending to a smooth consistency. This yields a creamy soup with natural sweetness and aromatic herbs, without the need for cream or milk.
This soup can be served warm as a comforting starter or light meal. Its smooth texture pairs well with crusty bread, and the rosemary adds a subtle complexity. This version avoids dairy, making it suitable for those with lactose intolerance or seeking lighter fare.
The original notes suggest enhancing the flavor by adding ground cinnamon and ginger for a spiced variation if desired.
Ingredients
- 2 pounds butternut pumpkin aka butternut squash, peeled and chopped
- 2 potato medium
- 1 onion
- 3 cloves garlic
- 2 tbs olive oil
- salt sea salt
- 5 cups vegetable stock
- 1 tbsp honey
- 2 prigs rosemary fresh
Instructions
- Preheat the oven to 350 Fahrenheit. Cut the pumpkin in half and remove the seeds. Lightly coat the cut surface of the pumpkin with olive oil and season with sea salt and place on a tray lined with baking paper cut side down.
- Remove the skin from the onion and cut in half. Toss the onion, potatoes and garlic cloves (keep the skin on) in the remaining oil and season with sea salt. Place on the baking tray with the pumpkin and roast until the pumpkin and potatoes are tender. Remove the garlic and onion from the tray and set aside if they cook before the pumpkin and potatoes.
- Cut the potatoes in half and scoop out the creamy flesh and place in a blender along with the onion. Squeeze the garlic out of their papers and place in the blender. Finally, scoop the pumpkin flesh from the skin and place in the blender. Add the vegetables stock (you might need to blend the soup in two batches depending on the size of your blender), honey and rosemary and blend until smooth. Taste and adjust seasonings as necessary.
- Place in a saucepan over a medium low heat and reheat before serving.
Notes
- For a spiced twist, add ¼ to ½ teaspoon ground cinnamon and ginger to the soup before blending.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 181 kcal
% Daily Value*
| Calories | 181kcal | 9% |
| Carbohydrates | 34g | 11% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Sodium | 250mg | 10% |
| Potassium | 912mg | 19% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 17850IU | 357% |
| Vitamin C | 44.9mg | 50% |
| Calcium | 108mg | 11% |
| Iron | 3.5mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
