Spaghetti Squash Soup with Pumpkin and Fall Flavors {GF, Vegan, Paleo}

Avocado Pesto
16Ingredients
Calories
45Minutes

Ingredients

  • 1/2 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 zucchini (diced, 1 medium zucchini)
  • 1 tablespoon minced garlic
  • 2 cups diced tomatoes (2 medium)
  • 1 teaspoon smoked paprika
  • 1 teaspoon seasoning (salute, can substitute with Italian seasoning)
  • 8 cups vegetable broth
  • 1 tablespoon tamari (use coconut aminos for paleo version)
  • 1 can chickpeas (rinsed and drained, omit for paleo version)
  • 2 tablespoons lemon juice
  • 1 lemon
  • basil pesto sauce (for serving: vegan)
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