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
