Ingredients

The following ingredients have 4 Servings
  • 1/2 whole spaghetti squash
  • 2 cups cubed pumpkin
  • 1 teaspoon fresh rosemary (chopped)
  • 2 tablespoons extra virgin olive oil (divided)
  • 1 cup diced onion (1 medium onion)
  • 1 cup diced zucchini (1 medium zucchini)
  • 1 tablespoon minced garlic
  • 2 cups diced tomatoes (2 medium)
  • 1 teaspoon smoked paprika
  • 1 teaspoon 21 seasoning salute (can substitute with Italian seasoning)
  • 8 cups vegetable broth
  • 1 tablespoon tamari (use coconut aminos for paleo version)
  • 12 oz can chickpeas (rinsed and drained (omit for paleo version))
  • 2 tablespoons lemon juice
  • 1 tablespoon zest of 1 lemon
  • 1 tablespoon for serving: vegan basil pesto and chili garlic sauce

Instruction

  • Preheat oven to 400 degrees F.
  • In a large bowl mix pumpkin with 1 tablespoon olive oil, salt, pepper and rosemary. Place pumpkin on baking tray. Season spaghetti squash with salt and pepper. Place spaghetti squash cut side down in a baking dish with a small amount of water.
  • Bake both pumpkin and spaghetti squash for 30 minutes. Remove from oven and shred the spaghetti squash with a fork.
  • In a large pot heat 1 tablespoon olive oil over medium high heat.
  • Add onion and cook for 1-2 minutes.
  • Add zucchini and garlic. Cook for 1-2 minutes.
  • Add smoked paprika, seasoning salute, salt and pepper to taste. Mix.
  • Add tomatoes. Mix. Cook for 3-4 minutes, stirring frequently.
  • Add broth, tamari and chickpeas. Bring to a boil, reduce heat and simmer 5-10 minutes.
  • Add the pumpkin and squash to the soup. Remove from heat.
  • Add lemon juice and zest.
  • Serve garnished with vegan basil pesto and chili garlic sauce (both optional)