A cozy roasted pumpkin soup packed with sweet flavors and creamy texture, perfect for chilly weather. It's an inviting starter that warms your body during fall.
1: Preheat oven to 400 F. Line a large baking sheet with parchment paper.
2: Take all your vegetables and place them on the baking sheet. Drizzle olive oil. Place face-side down your pumpkin, leeks, and sweet potato. Add celery and carrots where there is 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 hands.
5: Add the vegetables to a high-powered blender. If it's too much for the blender, do it in batches. Salt as you go. Pour it all into a pot or saving container.
6: Add your broth to the blender and blend to remove any excess soup. Pour onto your soup veggies and mix.
7: For the final touch, drizzle almond milk and mix.
