Roasted Pumpkin & Carrot Soup

When the autumn leaves turn, and start to fall, everyone goes crazy for pumpkin…..pumpkin everything all the time….  It is madness.  I am afraid that I am one of the crazies too. Fall is for sure my favorite season, and I love to make foods according to what season it is, just to be more festive!   Pumpkin is such a versatile vegetable, and can be prepared in so many ways…sweet or savory, your choice!  The colors alone are enough to make anyone swoon…amirite?!  If pumpkin is too hard to find, you can substitute it for butternut squash.  This soup is also great for those times when you feel a cold or flu coming on…whip this up, and drink it asap to give your body a big shot o’ vitamin C.  Sure beats any medicine.  The ginger adds a great zap of flavor without being too spicy.

 

Roasted Pumpkin & Carrot Soup ( Vegan )
Serves 4
This autumn inspired sweet and savory soup, can be made all year. Makes your feel so warm and cozy! It contains no dairy, so your body gets a direct shot of all of those vitamins and skips all of the fat!
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Prep Time
5 min
Cook Time
1 hr
Total Time
1 hr 5 min
Prep Time
5 min
Cook Time
1 hr
Total Time
1 hr 5 min
Ingredients
  1. 2 Tbsp. Olive Oil
  2. 1 Medium onion ( diced)
  3. 1/ Tsp. nutmeg
  4. 1/4 tsp. ginger ( peeled and shredded)
  5. 4 Cups vegetable broth
  6. 2-3 carrots ( peeled & cubed)
  7. 1 Medium pumpkin ( cubed)
Instructions
  1. Preheat oven to 375º. Place pumpkin and carrots on a foil lined baking sheet
  2. Bake for 35 minutes or until fork tender
  3. Saute onion, garlic, and ginger in olive oil in a stock pot until the onions are translucent
  4. Take out the pumpkin and carrot from the oven, and add to the onion mixture
  5. Saute for 5 minutes
  6. Add vegetable broth, nutmeg, salt & pepper
  7. Increase to high heat and bring to a boil for 25-30 minutes
  8. Use a hand mixer or a regular blender and blend all of the ingredients until there are no lumps. A blender is quicker and more efficient, but use whatever you have on hand.
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