Roast pumpkin, sweet potato and garlic soup
Warm up with a comforting bowl of Roast Pumpkin, Sweet Potato, and Garlic Soup. This delicious recipe features roasted pumpkin, sweet potato, and garlic blended with vegetable broth and creamy sour cream. Finished with a dash of salt and black pepper, and garnished with fresh chives, it's a perfect balance of cozy and flavorful. Enjoy a nutritious and hearty meal that's perfect for cooler days. Ready in under an hour, this soup is sure to be a family favorite!
- 23 Mar 2025
- Cook time 75 min
- Prep time 15 min
- 6 Servings
- 10 Ingredients
This flavorful Roast Pumpkin, Sweet Potato, and Garlic Soup is a perfect dish for warming up on a chilly day. It's a delightful blend of roasted vegetables and aromatic garlic, blended into a creamy soup with a hint of sour cream and finished with chives. It's both healthy and deeply satisfying, making it a great choice for lunch or a light dinner.
Ingredients:
Instructions:
Preheat your oven to 400°F (200°C).
- Peel and cube the pumpkin and sweet potato.
- Peel and halve the shallots.
- Peel the garlic cloves.
- Place the pumpkin, sweet potato, shallots, and garlic cloves on a baking sheet.
- Drizzle with olive oil and toss to ensure everything is coated evenly.
- Spread the vegetables out in a single layer and roast in the preheated oven for 25-30 minutes, or until tender and slightly caramelized, stirring occasionally.
- Once the vegetables are roasted, transfer them to a blender.
- Add the vegetable broth and blend until smooth. You may need to do this in batches depending on the size of your blender.
- Pour the blended soup into a large pot and bring it to a gentle simmer over medium heat.
- Stir in the sour cream until well combined.
- Season with a dash of salt and black pepper to taste.
- Let the soup simmer for another 5-10 minutes, stirring occasionally.
- Ladle the hot soup into bowls.
- Garnish with chopped chives.
- Serve immediately and enjoy your comforting bowl of roast pumpkin, sweet potato, and garlic soup!
Tips:
- To enhance the flavors, roast the pumpkin, sweet potato, and garlic until they are caramelized and tender, adding a depth of flavor to the soup.
- You can substitute sour cream with Greek yogurt for a lighter version of the soup.
- If you prefer a smoother texture, use an immersion blender to puree the soup until it reaches your desired consistency.
- Add a pinch of cinnamon or nutmeg when blending the soup for a warm, seasonal flavor twist.
- When roasting the vegetables, spread them out evenly on the baking sheet to ensure even cooking and browning.
Your Roast Pumpkin, Sweet Potato, and Garlic Soup is ready to enjoy! Serve it with a sprinkle of fresh chives on top and a slice of crusty bread on the side for a complete meal. This comforting and nutritious soup is sure to be a hit with family and friends, offering a taste of autumn in every spoonful.
| Nutrition Facts | |
|---|---|
| Serving Size | 280 grams |
| Energy | |
| Calories 90kcal | 5% |
| Protein | |
| Protein 2.13g | 1% |
| Carbohydrates | |
| Carbohydrates 13g | 4% |
| Fiber 1.31g | 3% |
| Sugar 4.93g | 5% |
| Fat | |
| Fat 6g | 7% |
| Saturated 2.45g | 8% |
| Cholesterol 12mg | - |
| Vitamins | |
| Vitamin A 450ug | 50% |
| Choline 13mg | 2% |
| Vitamin B1 0.10mg | 8% |
| Vitamin B2 0.15mg | 12% |
| Vitamin B3 0.70mg | 4% |
| Vitamin B6 0.15mg | 9% |
| Vitamin B9 16ug | 4% |
| Vitamin B12 0.04ug | 2% |
| Vitamin C 8mg | 9% |
| Vitamin E 0.75mg | 5% |
| Vitamin K 3.63ug | 3% |
| Minerals | |
| Calcium, Ca 50mg | 4% |
| Copper, Cu 0.14mg | 15% |
| Iron, Fe 0.81mg | 7% |
| Magnesium, Mg 18mg | 4% |
| Phosphorus, P 63mg | 5% |
| Potassium, K 360mg | 11% |
| Selenium, Se 1.35ug | 2% |
| Sodium, Na 510mg | 34% |
| Zinc, Zn 0.43mg | 4% |
| Water | |
| Water 250g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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