Roasted Pumpkin & Tomato Soup
Cozy up with a bowl of our creamy Roasted Pumpkin & Tomato Soup, the ultimate comfort food for chilly days. This delightful soup combines the natural sweetness of roasted Hokkaido pumpkin and ripe cherry tomatoes, creating a rich and flavorful blend that’s both satisfying and nutritious. With its velvety texture from coconut milk, this soup is perfect for family dinners or a cozy lunch at home. Easy to prepare in under an hour, it’s a versatile dish that pairs wonderfully with crusty bread or a fresh salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 4
- Category: Soup
- Method: Roasting/Blending
- Cuisine: American
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
- Splash of balsamic vinegar
- 150 ml coconut milk
- Salt & freshly ground black pepper to taste
- 1–2 tsp dried thyme
Instructions
- Preheat your oven to 200°C (fan 180°C). Arrange pumpkin slices, carrot chunks, onion quarters, cherry tomatoes, and garlic on a baking tray. Drizzle with olive oil and season with salt, pepper, and thyme.
- Roast vegetables for about 25–30 minutes until tender and caramelized.
- Transfer roasted vegetables to a blender, squeeze in roasted garlic from the skins, add vegetable stock and balsamic vinegar. Blend until smooth.
- Stir in coconut milk and simmer gently for 5–7 minutes. Adjust seasoning if needed.
- Serve warm in bowls, garnished with roasted pumpkin seeds, chili flakes, and a drizzle of pumpkin seed oil.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 7g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://myrecipesbook.com/roasted-pumpkin-tomato-soup/