Creamy Vegan Roasted Pumpkin Soup
|Pumpkin or Squash||2 Cups|
|Smoked Paprika||1 Tablespoon|
|Fresh Thyme||3 Sprigs|
|Olive oil||5 Tablespoons|
|Tomato Paste||2 Tablespoons|
|Vegetable Broth||1 Carton|
|Almond or Soy Milk||1-2 Cups|
You could use up any leftover squash or pumpkin for this soup (if you have roasted it already you’re halfway done)!
- Pre Heat the oven to 400 Degrees
- Chop the Pumpkin into large pieces and cut the Eggplant into large chunks, halve the Red Pepper and remove the seeds, peel and quarter the Onions add to a baking tray with the whole Garlic Cloves, Tomatoes, and the thyme sprigs. Toss with Olive Oil and season with the Paprika and Salt and Pepper, Roast for at least 30 to 45 minutes.
- When they cool enough to handle peel the skin of the Tomatoes & Red Peppers do the same for the Pumpkin and Eggplant chunks.
- Place into a large pot with the stock and paste, bring to a boil then reduce the heat and let cook for about 20 minutes, remove the thyme sprigs and blend with a stick blender and puree until smooth, season the soup and add the Almond Milk to thin it out.
- Serve with croutons.