This isn't your normal tomato soup! A vegan, one-pan recipe that's ready in about 40 minutes, with 30 minutes of baking time. A perfect fall soup with a creamy, rich flavor.
Preheat oven to 350°F (175°C). Drizzle olive oil generously on a baking pan. Add tomatoes, carrots, celery, onions, shallots, and the lemon (face down) into the pan. Keep the garlic peel on, slice the top so the heads are exposed, drizzle with olive oil, and place face down in the pan. Add all spices (rosemary, dried basil, dried oregano, cinnamon, salt, and pepper). Bake for approximately 30 minutes. Once baked, add all contents from the baking pan to a blender, except for the lemon. Squeeze the roasted garlic cloves out of their peels directly into the blender. Add the pumpkin puree and 1.5 cups (or more to desired consistency) of vegetable broth. Blend until smooth. Then, add the coconut milk and blend again until fully incorporated. Serve warm, topped with more coconut milk, fresh parsley, and a drizzle of olive oil. Enjoy!
