This roasted vegetable soup, served in individual roasted pumpkins, is a wonderful meal to impress your guests with.
It is very filling and although it does not need anything else, my corn free cornbread makes a complimentary side dish.
I know I said that I was done with pumpkin recipes but a couple weeks ago I had made roasted vegetables to go along with our meal and this recipe just popped into my head. I am always thinking of ideas for vegan or paleo meals for my kids and when I thought of this hearty roasted vegetable soup I knew that they could all enjoy it.
When I first made this roasted vegetable soup I used pumpkins about 6 inches in diameter so that is the size of pumpkin you see in my pictures. I found that they were too big so buy pumpkins about 4 inches in diameter instead.
- 4 small pie pumpkins about 4 inches in diameter
- ¾ pound Brussels sprouts
- 1 sweet potato cut in small chunks
- 1 and ½ cup cauliflower florets
- 2 garlic cloves sliced
- 3 tablespoons olive oil
- 1 and ½ tablespoon fresh rosemary
- 1 and ½ teaspoon sea salt
- 6 cups vegetable broth
- Cut off top of pumpkins and using a metal spoon scrape out the insides. Save the seeds to make roasted seeds for another day or throw away.
- Cover a cookie sheet with parchment paper and set all 4 pumpkins face up on cookie sheet.
- Bake the pumpkins at 375 degrees for 20 minutes or until they are softened. Make sure they do not get too soft where they will not hold their shape or you will not be able to transfer them to a plate or hold the soup.
- Cut the ends off the Brussels sprouts and slice them in half lengthwise. Slice the garlic and cut the cauliflower into small florets. Cut the sweet potato in small chunks - I left the skin on.
- In a large bowl mix the olive oil, sea salt, and rosemary together.
- Add the Brussels sprouts, cauliflower, sweet potato, and garlic and toss to coat.
- Spread on cookie sheet and bake at 400 degrees for 40 minutes. Be sure to turn the vegetables a couple of times while baking.
- Heat the vegetable broth in a sauce pan.
- Transfer the pumpkins to plates. Add the roasted vegetables to the broth and fill the pumpkins. Serve immediately.
