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Roasted Pumpkin Soup

2013-10-21
  • Servings : 8
  • Prep Time : 1:30 h
  • Cook Time : 60m
  • Ready In : 2:30 h

I went to the pumpkin patch with the family on Saturday.  They had a bunch of small pumpkins for baking. I grabbed one and tried my luck at some soup.  The results were great.  I roasted a bunch of veggies and threw it all together in some broth.  It was a little time consuming, but really easy to through together.  I am not a big salt guy, so you may want to add more depending on your taste.  Enjoy!

Estimated Cost Per Serving: $0.84

Ingredients

  • 1 Small Baking Pumpkin
  • 2 Red Bell Peppers
  • 1 Green Bell Pepper
  • 1 Zucchini
  • Half an Onion
  • 1 Head of Garlic
  • 8 Cups of Vegetable Broth
  • 15oz Can of Fire Roasted Tomatoes
  • 2 Teaspoons of Smoked Paprika
  • 1 Tablespoon of Onion Powder
  • 2 Teaspoons of Pepper
  • 1 Teaspoon of Parsley
  • 1 Teaspoon of Oregano
  • 1 Teaspoon of Basil
  • 2 Teaspoons of Sugar
  • Salt (to taste)

Method

Step 1

Preheat oven to 350f.

Step 2

Cut pumpkin in half. Scrape out seeds. Place cut side down onto a baking sheet. Roast in oven for 30-45 minutes. Remove when you can easily pierce skin.

Step 3

Remove pumpkin from oven and set aside to let cool. While pumpkin is cooling slice zucchini in half and place cut side down on baking sheet. Wrap head of garlic in foil and place on baking sheet with zucchini. Also add bell peppers, and onion to baking sheet. Roast for 30 minutes.

Step 4

Remove veggies from oven and let cool. While veggies are cooling, place vegetable broth in large soup pot and begin to heat.

Step 5

Add roasted vegetables to food processor with a few tablespoons of water. Pulse until pureed. You may have to do this in batches depending on the size of your food processor or blender.

Step 6

Add vegetable puree, spices, and tomatoes to vegetable broth. Let simmer for an hour.

Step 7

Serve with bread and enjoy!

Plant based food, micro brews, punk rock, and running are what I am about.

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