Easy and delicious, soul-warming vegan pumpkin soup.
š½ Serves 4-5
š 55-60 minutes
Ingredients
6 cups of pumpkin
7 medium tomatoes
1 red onion
5 cloves of garlic
Extra virgin olive oil
Salt, pepper
2 cups vegetable stock
Ā½ - 1 tsp balsamic vinegar
Ā½ tsp salt
Cracked pepper to taste
Instructions
Preheat the oven to 180āC. Prepare all the ingredients. Chop the pumpkin and onion, cut the tomatoes in halves.
Place all vegetables in an oven dish. Sprinkle with extra virgin olive oil, salt and pepper.
Roast for 50 min.
Remove from the oven and place roasted vegetables in a large pot. Add vegetable stock, and blend with a stick blender until smooth.
Add balsamic vinegar, salt, and pepper. Taste and add more balsamic, salt or pepper if needed.š
Serve with croutons and roasted pumpkin seeds.
Enjoy! š
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