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Creamy Roasted Pumpkin and Tomato Soup Recipe Delight

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Cozy up with this creamy roasted pumpkin and tomato soup, perfect for chilly days. This nourishing recipe blends roasted pumpkin and tomatoes into a comforting fall soup that is both healthy and delicious.

Ingredients

Scale
  • 1 medium Hokkaido pumpkin approx. 1 kg washed and sliced skin on
  • 300 g cherry tomatoes
  • 2 carrots peeled and cut into chunks
  • 1 yellow onion peeled and quartered
  • 1 whole head garlic top sliced off
  • 2 tbsp olive oil
  • 750 ml vegetable stock
  • A splash of balsamic vinegar
  • 150 ml coconut milk
  • Salt & freshly ground black pepper
  • 1–2 tsp dried thyme
  • For garnish Roasted pumpkin seeds
  • Chili flakes
  • Pumpkin seed oil

Instructions

  1. Preheat oven to 200°C fan 180°C.
  2. Arrange pumpkin carrots onion cherry tomatoes and garlic cut side up on a baking tray.
  3. Drizzle with olive oil season with salt pepper and sprinkle dried thyme.
  4. Bake for 25 to 30 minutes until tender and lightly caramelized.
  5. Transfer roasted vegetables to blender or large pot and squeeze roasted garlic out of skins into mixture.
  6. Pour vegetable stock and splash of balsamic vinegar then blend until smooth.
  7. Stir in coconut milk and simmer gently for 5 to 7 minutes.
  8. Adjust seasoning with salt pepper or balsamic vinegar as needed.
  9. Ladle into bowls and garnish with roasted pumpkin seeds chili flakes and drizzle of pumpkin seed oil.

Notes

  • Hokkaido pumpkin skin is edible so no peeling required
  • For extra flavor add a pinch of smoked paprika or nutmeg
  • Soup can be stored in the fridge for 2 to 3 days or frozen for later

Nutrition

Find it online: https://www.amgroyal.com/creamy-roasted-pumpkin-tomato-soup/