Roasted Pumpkin & Tomato Soup
Indulge in the warmth of our Roasted Pumpkin & Tomato Soup, a creamy and flavorful dish that’s perfect for chilly days. This delightful soup combines the sweet notes of roasted pumpkin with ripe tomatoes, creating a comforting bowl that’s as nutritious as it is delicious. Ideal for weeknight dinners, meal prep, or holiday gatherings, this vegan-friendly recipe is sure to please everyone at your table.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 6 people 1x
- Category: Soup
- Method: Baking/Blending
- Cuisine: Vegan
Ingredients
Scale
- 1 medium Hokkaido pumpkin (approx. 1 kg, washed and sliced)
- 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
- 150 ml coconut milk
- Salt & freshly ground black pepper
- Dried thyme
Instructions
- Preheat your oven to 200°C (fan 180°C). Arrange sliced pumpkin, carrots, onion, cherry tomatoes, and garlic on a baking tray cut-side up. Drizzle with olive oil and season with salt, pepper, and thyme.
- Roast in the oven for 25–30 minutes until tender and slightly caramelized.
- Transfer roasted vegetables to a blender or pot. Squeeze out roasted garlic from its skins and add it in. Pour vegetable stock and blend until smooth.
- Stir in coconut milk and simmer on low heat for about 5–7 minutes. Adjust seasoning as needed.
- Serve hot garnished with roasted pumpkin seeds, chili flakes, and a drizzle of pumpkin seed oil.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 175
- Sugar: 6g
- Sodium: 480mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://recipesbypenelope.com/roasted-pumpkin-tomato-soup/