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Roasted Pumpkin Soup with Red Peppers and Caramelized Onions

Tracy Ariza
  • minutes
  • Serves

INGREDIENTS

2 1/2 cups

pumpkin puree (or butternut squash puree)

1

onion

2

red bell pepper

2 tbsp

olive oil (or ghee or other oil)

1/4 tsp

salt

1/4 tsp

cumin

2

leaves sage (fresh)

freshly ground black pepper