I roasted a bunch of veggies along with a pumpkin to make this wonderful soup for a cool fall day.
Prep Time1 hourhr30 minutesmins
Cook Time1 hourhr
Total Time2 hourshrs30 minutesmins
Course: Dinner
Cuisine: American
Servings: 8servings
Calories: 103kcal
Author: Terrence Paschal
Ingredients
1smallBaking Pumpkin
2Red Bell Peppers
1Green Bell Pepper
1Zucchini
1/2of an Onion
1headof Garlic
8cupsof Vegetable Broth
15ouncesof Fire Roasted Tomatoes
2teaspoonsof Smoked Paprika
1Tablespoonof Onion Powder
2teaspoonsof Pepper
1teaspoonof Parsley
1teaspoonof Oregano
1teaspoonof Basil
2teaspoonsof Sugar
Salt (to taste)
Instructions
Preheat oven to 350f.
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.
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.
Remove veggies from oven and let cool. While veggies are cooling, place vegetable broth in large soup pot and begin to heat.
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.
Add vegetable puree, spices, and tomatoes to vegetable broth. Let simmer for an hour.
Serve with bread and enjoy!
Notes
It seems like a lot to chop and roast all these veggies, but the flavor is well worth it.