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)