Ingredients
- 2 tbsp EVOO
- 1 carrot - peeled, chopped
- 1 onion - chopped
- 1 celery rib - chopped
- 1 small pie pumpkin - baked, cut
- 6 leeks - green leafy and root chopped off, discard and keep remaining middle pale green part
- ¾ tsp salt
- 1 tbsp vegan butter
- 1.5 tbsp fresh lemon juice
- ½ tsp paprika
- 1 heaping tsp vegetable bouillon powder
- 4 garlic cloves - minced
- 2 bay leaves
- 1 tsp parsley dried
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 cups of vegetable stock
- 1 leaf kale - chopped, baked with olive oil and salt for “croutons”
- Pumpkin seeds for top
- Smoky chipotle oil/olive oil for drizzling on top
- Coconut yogurt for drizzling on top
Instructions
- In a deep pan, sauté your oil with carrots, onion, celery, and leeks
- After a few minutes when it becomes soft, add in the rest of your ingredients and bring to a boil.
- Bring to a simmer and cook for 10 minutes. Add squash and cook for another 5 minutes. Remove bay leaves.
- Add to your blender in batches until creamy being mindful that the soup will be HOT. Taste for salt, lemon, or smokiness and add to the blender & blend again.
- Garnish & serve!
Notes
Find more of Sarah’s recipes on @sculptedkitchen.
Tried this recipe?Let us know how it was!