Quick and easy roasted pumpkin soup
serving size: 2 people | prep time: 10 mins | cook time: 30 mins
• 1 pumpkin, peeled and cut into pieces
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 tsp, hot chili powder
• 2 TSP, Ground Cumin (halved)
• 3/4 cups, almond milk (or any)
• Handful fresh Parsley, roughly chopped
• 3.5 oz pepitas (pumpkin seeds)
• 3 TBSP olive oil
Preheat oven to 390ºF
Place pumpkin, onion and garlic into baking tray and mix with spices (1/2 cumin), 2 TBSP olive oil and pinch of salt. Roast for 25-30 minutes. Keep oven on.
Once veggies are cooked, remove from oven and place in food processor or blender. Pulse until smooth.
Pour 1 TBSP olive oil, 1/2 of cumin and pinch of salt over pumpkin seeds and toast in over for 10 minutes or until crispy. Set aside.
Pour soup into pot over medium heat and add plant milk. Heat for 10 minutes, constantly stirring, until warmed through.
Serve with toasted pumpkin seeds and sprinkle with fresh parsley. Enjoy!