Roasted Red Pepper, Tomato, & Pumpkin Soup

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  • 3 bell peppers
  • 4 cups of tomatoes
  • 2 cups pumpkin puree 
  • 2 onions 
  • 6 cloves garlic
  • 4 cups stock, broth, or water
  • 1 bunch of parsley (about 1/4 cup)
  • 1-2 tbsp avocado oil  
  • 1 tsp salt


  • On a sheet pan, add your onions, peppers, garlic, and tomatoes. 
  • Drizzle veggies with oil and sprinkle with salt.
  • Roast veggies at 400F until soft and caramelized, about 30 minutes.
  • Once the veggies are done, add them to a blender, CAREFULLY!
  • Add the remaining ingredients to the blender with the veggies.
  • Blend until smooth, about 5 minutes. 
  • Simmer in a saucepan for 10-15 minutes, until warmed through. 
  • Eat!
  • *TIP* you can freeze this soup in a reusable silicone bag, or roast veggies ahead of time and use them to make this soup on a busy work night. Just add them to the blender with the other veggies frozen and warm up on the stove top as above.

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