Description
Enjoy this easy pumpkin carrot soup this fall. It is made with fresh veggies and herbs that give it a hearty and tasty flavor. It involves minimal chopping and is cooked on a single sheet tray for an easy dinner. Enjoy it for dinner or lunch with any side dish you like.
Ingredients
Units
Scale
- 6 medium carrots (1 bunch, whole)
- 3 lb Pumpkin (quartered and deseeded (or 2 lb butternut squash))
- 1 yellow onion (halved)
- 1 head garlic (cut off the top quarter to expose the cloves)
- 4 tablespoons extra virgin olive oil (divided)
- 3 cups chicken bone broth
- 1 tablespoon fresh thyme
- 1 1/2 teaspoons sea salt
- 1 teaspoon fresh cracked black pepper
- Garnish with parsely and/or pumpkin seeds
Instructions
- Heat the oven to 425F.
- Place carrots, the quartered pumpkin, onion and garlic on a sheet tray. Drizzle 2 tablespoons of olive oil over the vegetables and toss to ensure the vegetables are evenly coated with oil.
- Roast the vegetables in the preheated oven for about 40-45 minutes, or until they are tender and slightly caramelized. Check with a fork; they should be easily pierced. Peel the skin and stem off of the pumpkin.
- Remove the roasted vegetables from the oven and transfer the vegetables to a blender. You may need to fit in batches if necessary.
- Add the remaining olive oil, chicken bone broth, fresh thyme, sea salt and black pepper to the blender.
- Blend until you achieve a smooth and creamy consistency. You may need to do this in batches.
- Pour into a pot to heat to a desired temperate or pour soup directly into bowls to serve.
- Garnish with chopped parsley, pumpkin seeds, a drizzle of olive oil, and/or black pepper.
Nutrition
- Calories: 252.2
- Sugar: 8.5
- Sodium: 1113.5
- Fat: 14.7
- Carbohydrates: 22.6
- Fiber: 5.8
- Protein: 10.5