Roasted pumpkin soup

Its soup season!

But not just any soup, a soup that has layer of roasted flavors. Its the sweetness burst and the creamy texture that keep you wanting more.

If you’re a Canadian, or close to, Succot is all about those cozy meals that you can enjoy in chillier weather. And a soup is the perfect starter to boost your body with warmth.

• 1 pumpkin, halved

• 2 sweet potatoes, halved

• 4 carrots, peeled

• 4 leeks, washed and halved lengthwise

• Head of celery, washed

• Olive oil

• 4 cups broth

• Salt

• 1 cup almond milk

DIRECTIONS:

1. Preheat oven to 400 F. Line a large baking sheet with parchment paper.

2. Take all your vegetables and place on baking sheet. Drizzle olive oil. Place, face side down, your pumpkin, leeks and sweet potato. Add celery and carrots where you have room.

3. Roast for about 1 hour, until your veggies are soft and golden.

4. Let cool. Peel your pumpkin and sweet potato using your hand.

5. Add to a high powered blender. If it is too much for the blender, do it in batches. Salt as you go. Pour it all in a pot or saving container.

6. Add your broth to the blender and blend. This removes any excess soup that you weren't able to get. Pour onto your soup veggies. Mix.

7. For the final touch, drizzle almond milk and mix.

For full video, click here.

Enjoy,

Guila