Roasted Pumpkin and Eggplant Soup

coconut milk

🥗Healthier: almond milk

💰Cheaper: heavy cream

Almond milk reduces calories while maintaining creaminess.

Preheat the oven to 180 degrees Celsius.

Peel and deseed the pumpkin, then chop it into cubes and place in a bowl.

Cut the skin off the eggplant, chop it roughly, and add it to the bowl with the pumpkin.

Add half an onion, roughly chopped, to the bowl.

Drizzle a decent amount of olive or avocado oil over the veggies.

Add a pinch of salt, smoked paprika, and dried oregano to the bowl.

Add San elk veggie stock to the veggies in the bowl.

Roast the veggies in the preheated oven for about 30 minutes.

After roasting, add a handful of spinach and 2 sticks of celery to the blender.

Add 1 teaspoon of garlic powder and a heaped pinch of nutritional yeast to the blender.

Spoon the roasted veggies into the blender, but if it's taking too long, just dump them in.

Realize almond milk was forgotten, add about 1/2 cup of almond milk to the blender.

Blend the mixture until smooth, adding water as needed to thin it out.

Once blended, pour the soup into a pot on the stove and heat it up.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens