Fresh vegan pumpkin soup

I know summer is heading and, potencially, pumpkin soup is going to feel kind of heavy in the stomach, but i love it. I tried to make up a fresher/lighter version of the winter soups. It is a little tiny bit sour because of the lemin juice which is just on the point, the peppermint and the lemon juice and other vegetables make the soup to taste fine.

3 servings
500g pumpkin
2 big carrots
1 thin eggplant
2 onions
2 tbsp ground walnut (i just hammered it)
2 cups of water
1 tbsp Lemon juice
2 pinches of Salt or to taste
3 tsp sugar
5 tblsp Olive oil (or to taste)
A pinch of basilic (to taste)
A pinch of pepermint (to taste)
2 tsp Black pepper (to taste)

Hands on!


1.Preheat oven 170C (350F)

2.Chop the pumpkin, about 3 cm wide, no need to remove then skin, it will come off easily, after the roasting. Sprincle 2 pinches of salt over the pumpkin, olive oil, basilic, peppermint, black pepper. Roast for about 30 minutes, then add the carrots, eggplant, onions bake for another 15 minutes.

3. Prepare your food processor,  put the baked good in the cup , then add 2 cups of water, sugar, 1 tbsp salt (or to taste) lemon juice. Blend until desired consistency. You can add more water if you prefer.

Hope you enjoy!


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