Tomato Pumpkin Soup

• 6 Roma tomatoes
• 1 1/2 Onion (diced)
• 2 sprays Avocado oil
• 1 tsp. Salt
• 1 1/2 tbsp. Garlic powder
• 1 can Pumpkin puree
• 1 tbsp. Lemon juice
• 2 cloves Minced garlic
• 1/4 tsp. Cinnamon
• 1/4 tsp. Ground nutmeg
• 1/4 tsp. Ground sage
• 1 tsp. Sugar alternative
• 4 tsp. Clean Monday Chicken bouillon
• 4 cups water
• 4 oz. Heavy cream (optional)

1. Preheat your oven to 400°F.
2. Grab a sheet pan and cover with aluminum foil or parchment paper for easy cleanup.
3. Cut the tomatoes in half. Put them on sheet cut side up.
4. Dice onions and also add to the sheet pan.
5. Spray avocado oil and sprinkle salt and garlic powder on top of the veggies.
6. Roast for 40 minutes.
7. Put roasted veggies in a pot. Use an immersion blender and add the pumpkin puree, lemon juice. Puree until smooth.
8. Add in minced garlic, cinnamon, nutmeg, sage, and sugar alternative. Mix well!
9. Mix Clean Monday Chicken Bouillon with water and add to soup.
10. As you are heating the soup add in cream. (Optional)

Enjoy!

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