A vegan soup 
Yes pumpkin season is whenever I like in this house, not just for autumn 
It’s winter, it’s soup season, and since I like pumpkin much, pumpkin soup it is 
This soup was sooooo good, my 7 yo finished his full bowl, which of course after that he would keep repeating ‘I can’t move, I’m too full’ 
Ingredients
- 500 g frozen diced red bell pepper, thawed
- 350 g frozen grated pumpkin, thawed
- 1 large onion, thinly sliced
- 2 garlic, crushed
- 3 generous pinches cumin seeds
- 1/2 tsp whole peppercorn, crushed
- 2-3 tbsp olive oil
- 1/2 tbsp Vegeta powder
- 1/2 tsp lemon juice
- 1 box veggie broth
How To
- drain water from bell pepper and pumpkin
- mix veggies, onion, garlic, oil, salt, pepper, lemon juice, and Vegeta, then roast at 400 F for 25 mins
- pour broth into a pot, add 1 bay leaf, 1 tbsp Vegeta powder and stir in roasted veggies, bring to boil for 15 mins, covered.
- process into puree and serve
- Croutons, toast, sourdough bread, is perfect for this soup by the way
If you’d like to, you can roast the veggies more than 25 minutes for more smoky flavor!
Creamy Roasted Pumpkin Soup
Servings: 0
Ingredients
- 500 g frozen diced red bell pepper thawed
- 350 g frozen grated poking thawed
- 1 large onion thinly sliced
- 2 garlic crushed
- 3 generous pinches cumin seeds
- 1/2 tsp whole peppercorn crushed
- 2-3 tbsp olive oil
- 1/2 tbsp Vegeta powder
- 1 box veggie broth
Instructions
- drain water from bell pepper and pumpkin
- mix veggies, onion, garlic, oil, salt, pepper and Vegeta, then roast at 400 F for 25 mins
- pour broth into a pot, add 1 bay leaf, 1 tbsp Vegeta powder and stir in roasted veggies, bring to boil for 15 mins, covered.
- process into puree and serve
