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Roasted Red Pepper, Tomato, & Pumpkin Soup

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Ingredients:

  • 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

Instructions:

  • 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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Additionally, the products above are not recommended to or for you. These products are solely based off personal and individual preferences. These items are not to be considered nutrition or medical advice. Before trying these items, consult with your health care provider.