Here at The Vegan Dairy, we are all about meals being simple, easy, and affordable. This Roasted Pumpkin Soup is one to save! 🥣🙌
½ pumpkin, cut into cubes
2 tbsp olive oil
1 medium brown onion, chopped
1 bay leaf
1 cup plant based milk
1 litre vegetable broth or water
Salt and pepper
@thevegandairy Red Bell Pepper Soft Cheese for topping
Preheat the oven to 200c. Place the pumpkin with 1 tbsp of olive oil on a baking tray and bake for 30-45 mins. Set aside once cooked.
In a pot heat up the remaining 1 tbsp olive oil and sautè the onion until softened. Add in the roasted pumpkin, bay leaf, and vegetable broth. Simmer for 10-15 minutes. Once cooked remove the bay leaf, then use a hand blender to puree the mixture. Add the plant based milk until you reach your desired consistency. Serve warm in bowls and top with cheese.