Homemade Pumpkin Soup Recipe With Roasted Vegetables
This homemade pumpkin soup recipe with roasted vegetables is super easy and very tasty!
Ingredients: (makes 2 servings)
1 medium size pumpkin or winter squash
3 stalks celery
1 green pepper
1 medium onion
1 pint of vegetable stock (20fl oz) - (You probably won't use all of it)
1 tbsp pumpkin spice
Oil for coating the veggies (I use olive oil)
salt & pepper
chopped parsley for garnish (optional)
tbsp = tablespoon
Directions:
- Preheat your oven to 180C (350f)
- Slice the pumpkin or squash in half, remove the seeds and oil the cut sides. Place the pumpkin cut side down on a baking tray
- Remove the seeds from the pepper, and along with the the celery and onion, chop into small pieces. Oil them and put on the tray with the squash or pumpkin
- Place in the hot oven and roast for 30-40 minutes
- Let cool, then scoop out the flesh from the pumpkin and place in your food processor/blender with the other veggies.
- Add some stock and pumpkin pie spice and blend until you get the thickness that you want
- Season with salt and pepper before serving
BespokeSpices.com