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  • Writer's pictureOlivia Noceda

tomato + pumpkin soup

she’s not your normal tomato soup and wants her crown! vegan, one-pan, 40 min to make but 30 of those minutes she’s baking in the oven. try this - you won’t regret it.

ingredients// makes ~4 large servings

extra virgin olive oil

2 heaping cups grape tomatoes

2-3 medium or large carrots, chopped

2 stalks celery, chopped

2 yellow onions, halved

2 shallots, peeled

1 head garlic

1 lemon

2tsp rosemary

2tsp dried basil

2tsp dried oregano

1/2tsp cinnamon

salt + pepper

1/2 cup pumpkin puree

1.5+ cups veggie broth

1/2 cup coconut milk


preheat oven to 350. drizzle olive oil on a baking pan. add tomatoes, carrots, celery, onions, shallots and lemon (face down) into the pan.

keep garlic peel on, slice the top so the heads are exposed and drizzle with olive oil + put face down in pan.

add all spices. bake for ~30min.

add all contents to blender except lemon. push garlic heads out of the peel into blender

add pumpkin + veggie stock. i started with 1cup veggie stock but you can slowly add more to reach your desired consistency. blend until smooth. then, add coconut milk + blend again.

top with more coconut milk, parsley and olive oil. ENJOY

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