The original recipe is here, but this time I didn't roast the pumpkin because... I had time to cut it! (I don't like cutting pumpkin...). Also I had some celery so I put that in too, plus one carrot and one onion.
I added water and organic veggie stock (Rapunzel), and when the veggies were soft I blended them with an immersion blender.
I love this soup!!
Photos and Recipes by Alessandra Zecchini ©