roasted pumpkin soup

creamy vegan pumpkin soupShow more

Sweet with earthy undertones, this simple roasted pumpkin soup is the perfect fall day treat.

Ingredients
5 cups of sliced pumpkin (approximately 1 small pumpkin)
Sunflower oil
1 and 1/2 tsps of cinnamon
1 tsp of dried sage
2 cups of hemp milk
2 tbsps of maple syrup

Directions
1. Preheat oven to 400 F.

2. Add sliced pumpkin to a baking sheet. Drizzle with sunflower oil and sprinkle with cinnamon and sage. Mix well.

3. Bake for 50 minutes, or until pumpkin is completely soft. Toss after 25 minutes.

4. Once pumpkin has cooled, add to a blender along with hemp milk and maple syrup. Blend until completely smooth.

5. Serve and enjoy!

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