Description
Roasted Pumpkin, Carrot, and Sweet Potato Soup is the ultimate fall comfort food, offering a velvety blend of sweet and earthy flavors. This vibrant soup warms your soul with its rich aroma and creamy texture, making it perfect for chilly evenings or festive gatherings. With easy preparation and wholesome ingredients, this delicious dish is sure to become a favorite in your kitchen.
Ingredients
Scale
- 2 cups fresh pumpkin, peeled and chopped
- 1 cup carrots, peeled and chopped
- 1 cup sweet potatoes, peeled and chopped
- 1 medium yellow onion, chopped
- 4 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 can (13.5 oz) coconut milk
- 2 tbsp olive oil
- Salt & pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Place the chopped pumpkin, carrots, sweet potatoes, and onion on the baking sheet. Drizzle with olive oil, season with salt and pepper, then toss to coat evenly.
- Roast the vegetables for 25-30 minutes until tender and caramelized.
- Transfer the roasted vegetables to a blender. Add minced garlic, vegetable broth, and coconut milk; blend until smooth.
- Return the mixture to a pot over medium heat. Adjust seasoning if necessary; warm through before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting/Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 6g
- Sodium: 300mg
- Fat: 11g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg