Description
A heartwarming Roasted Pumpkin & Tomato Soup that is a perfect blend of sweetness from roasted pumpkin and the tartness of fresh tomatoes, creating a creamy, velvety comfort food ideal for fall.
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 (to taste)
- 1–2 tsp dried thyme
- Roasted pumpkin seeds (for garnish)
- Chili flakes (for garnish)
- Pumpkin seed oil (for drizzling)
Instructions
- Preheat the oven to 200°C (fan 180°C). Arrange the pumpkin, carrots, onion, cherry tomatoes, and garlic on a baking tray. Drizzle with olive oil, season with salt, pepper, and thyme.
- Roast vegetables for 25–30 minutes until tender and caramelized.
- Transfer roasted vegetables to a blender, squeeze garlic out of skins, add vegetable stock and balsamic vinegar, then blend until smooth.
- Pour the mixture into a pot, stir in coconut milk, and simmer on low heat for 5–7 minutes.
- Ladle into bowls and garnish with roasted pumpkin seeds, chili flakes, and pumpkin seed oil. Serve warm.
Notes
Storage: Can be stored in the refrigerator for up to 4 days. Tastes even better the next day. Can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 12g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg