why make this recipe
Roasted Pumpkin & Tomato Soup is a hearty and comforting dish perfect for chilly days. The combination of roasted pumpkin and sweet cherry tomatoes creates a harmonious blend of flavors. It’s not only delicious but also packed with nutrients. Making this soup brings warmth and joy to your kitchen, and it’s a great way to use seasonal ingredients. Plus, it’s easy to prepare, making it a great choice for both novice and experienced cooks.
how to make Roasted Pumpkin & Tomato Soup
Ingredients :
- 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
- Roasted pumpkin seeds
- Chili flakes
- Pumpkin seed oil
Directions :
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Preheat oven: Set to 200°C (fan 180°C). Arrange pumpkin, carrots, onion, cherry tomatoes, and garlic (cut side up) on a baking tray. Drizzle with olive oil, season with salt, pepper, and sprinkle dried thyme over the top.
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Roast vegetables: Bake for 25–30 minutes, until tender and lightly caramelized.
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Blend soup: Transfer roasted vegetables to a blender or large pot. Squeeze the roasted garlic out of its skins and add in. Pour over vegetable stock and a splash of balsamic vinegar, then blend until smooth.
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Simmer: Stir in coconut milk and simmer gently for 5–7 minutes. Adjust seasoning with salt, pepper, or balsamic vinegar if needed.
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Serve: Ladle into bowls and garnish with roasted pumpkin seeds, chili flakes, and a drizzle of pumpkin seed oil.
how to serve Roasted Pumpkin & Tomato Soup
Serve the soup warm in bowls. You can add a drizzle of pumpkin seed oil on top for extra flavor and garnish it with roasted pumpkin seeds and a sprinkle of chili flakes for a little heat. Pair it with crusty bread or a simple side salad for a complete meal.
how to store Roasted Pumpkin & Tomato Soup
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove or in the microwave until hot. If you want to keep it for longer, you can freeze the soup in individual portions. Just let it cool completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months.
tips to make Roasted Pumpkin & Tomato Soup
- For a creamier texture, blend the soup a little longer.
- Feel free to substitute pumpkin with other squash varieties if Hokkaido pumpkin is not available.
- Adjust the seasoning to your taste; adding more herbs or spices can enhance the flavor.
variation
You can switch the coconut milk with regular cream or any non-dairy alternative if you prefer a different taste or texture. Adding more vegetables like bell peppers or sweet potatoes can also alter the soup’s flavor profile.
FAQs
Can I use canned pumpkin for this soup?
Yes, you can use canned pumpkin puree. Simply skip the roasting step and mix the canned pumpkin in with the vegetable stock while blending.
Is this soup vegan?
Yes, this soup is vegan as it uses vegetable stock and coconut milk.
How can I make this soup spicier?
You can add more chili flakes or even include some fresh chili peppers while blending for an extra kick.
Roasted Pumpkin & Tomato Soup
Ingredients
Main Ingredients
- 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)
Liquids and Seasonings
- 2 tbsp olive oil
- 750 ml vegetable stock
- 1 splash balsamic vinegar
- 150 ml coconut milk
- Salt & freshly ground black pepper
- 1-2 tsp dried thyme
Garnishes
- Roasted pumpkin seeds
- Chili flakes
- Pumpkin seed oil
Instructions
Preparation
- Preheat oven to 200°C (fan 180°C). Arrange pumpkin, carrots, onion, cherry tomatoes, and garlic (cut side up) on a baking tray. Drizzle with olive oil, season with salt, pepper, and sprinkle dried thyme over the top.
Cooking
- Bake for 25–30 minutes, until vegetables are tender and lightly caramelized.
- Transfer roasted vegetables to a blender or large pot. Squeeze the roasted garlic out of its skins and add it in. Pour in vegetable stock and a splash of balsamic vinegar, then blend until smooth.
- Stir in coconut milk and simmer gently for 5–7 minutes. Adjust seasoning with salt, pepper, or balsamic vinegar if needed.
Serving
- Ladle into bowls and garnish with roasted pumpkin seeds, chili flakes, and a drizzle of pumpkin seed oil.