Healthy Vegetarian Pumpkin Soup

Name: Healthy Vegetarian Pumpkin Soup
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Cuisine: Global
Ingredients: 118 milliliters celery, diced; 1 Tbsp garlic, minced; 59 milliliters grape seed oil, divided; 2 liters pumpkin, peeled, seeded, cut into large pieces; 8 servings Salt to taste; 237 milliliters shallots, minced; 1 sachet of 6 sprigs thyme, 6 sprigs parsley, 1 bay leaf and 8 black peppercorns; 1 liters vegetable stock; 237 milliliters white wine (substitute with vegetable stock, if you wish)

Healthy Vegetarian Pumpkin Soup might be just the soup you are searching for. One serving contains 135 calories, 2g of protein, and 7g of fat. This recipe serves 8. This recipe covers 10% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up vegetable stock, pumpkin, wine, and a few other things to make it today. It is a good option if you're following a gluten free and vegan diet. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes.

Instructions

Preheat the oven to 350 degrees F.In a large bowl, toss the large pumpkin pieces with just enough grape seed oil (approximately 1/4 cup) to coat and place on a baking sheet into the oven.Roast the pumpkin until very tender, approximately 15-20 minutes. Cool and reserve.In a large stock pot, saut the shallots, celery, and garlic in a tablespoon of grape seed oil for 5 minutes.Deglaze with the white wine (or vegetable stock) and reduce the liquid by half.

Ingredients you will need

Stock