Roasted Pumpkin & Tomato Soup

Cozy up with this creamy roasted pumpkin & tomato soup—simple, flavorful, and perfect for chilly days! This soup captures the essence of autumn with its rich flavors and comforting texture. Whether you’re looking for a quick weeknight dinner or hosting friends, this versatile dish fits any occasion. The unique combination of roasted pumpkin and tomatoes creates a delightful balance that warms your soul.

Why You’ll Love This Recipe

• Easy to Prepare: With minimal prep time and straightforward instructions, this soup can be made by anyone, even kitchen novices.
• Deliciously Flavorful: Roasting the vegetables enhances their natural sweetness, resulting in a rich and savory flavor profile.
• Nutrient-Rich: Packed with vitamins from the pumpkin and tomatoes, this soup is both healthy and satisfying.
• Perfect for Meal Prep: Make a big batch to enjoy throughout the week or freeze portions for later!
• Customizable: Add your favorite herbs or spices to tailor the flavor to your liking.

Tools and Preparation

To make your cooking experience seamless, gather these essential tools before you start. Having the right equipment will not only save you time but also enhance your overall cooking process.

Essential Tools and Equipment

• Blender
• Baking tray
• Knife
• Cutting board
• Measuring cups

Importance of Each Tool

• Blender: A high-quality blender creates a smooth and creamy texture for the soup, making all the difference in consistency.
• Baking Tray: Using a sturdy baking tray ensures even roasting of vegetables, which is crucial for developing deep flavors.
• Knife: A sharp knife is essential for safely slicing through tough pumpkin skin and quickly chopping other ingredients.

Ingredients

For the Soup Base

• 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)

For the Flavoring

• 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

How to Make Roasted Pumpkin & Tomato Soup

Step 1: Preheat the Oven

Preheat your oven to 200°C (fan 180°C). Arrange the sliced pumpkin, carrots, quartered onion, cherry tomatoes, and garlic (cut side up) on a baking tray. Drizzle everything with olive oil, season with salt and pepper, then sprinkle dried thyme over the top.

Step 2: Roast Vegetables

Bake in the preheated oven for 25–30 minutes until tender and lightly caramelized. This step brings out the natural sweetness in the vegetables.

Step 3: Blend Soup

Once roasted, transfer the vegetables to a blender or large pot. Squeeze out the roasted garlic from its skins into the mixture. Pour in vegetable stock along with a splash of balsamic vinegar. Blend until smooth.

Step 4: Simmer

Stir in coconut milk and let it simmer gently for 5–7 minutes. Taste your soup and adjust seasoning with additional salt, pepper, or balsamic vinegar if needed.

Step 5: Serve

Ladle into bowls and garnish each serving with roasted pumpkin seeds, chili flakes for a kick, and a drizzle of pumpkin seed oil for added richness. Enjoy your delicious homemade roasted pumpkin & tomato soup!

How to Serve Roasted Pumpkin & Tomato Soup

Serving roasted pumpkin & tomato soup is a delightful experience that can be tailored to suit various tastes and occasions. Whether you’re enjoying it on a cozy night in or serving guests at a dinner party, there are many ways to elevate this comforting dish.

Garnish with Fresh Herbs

• Chopped cilantro or parsley: A sprinkle of fresh herbs adds brightness and flavor.
• Dollop of vegan sour cream: A creamy finish that complements the soup’s richness.

Pair with Crusty Bread

• Sourdough bread: Its tangy flavor pairs perfectly with the soup.
• Garlic bread: Adds a deliciously aromatic touch that enhances the overall taste.

Add Crunch with Toppings

• Roasted pumpkin seeds: Provides a satisfying crunch and nutty flavor.
• Chili flakes: For those who enjoy a bit of heat, sprinkle some chili flakes for added spice.

Serve in Unique Bowls

• Bread bowls: Impress guests by serving the soup in hollowed-out bread loaves.
• Mason jars: For a rustic touch, serve individual portions in mason jars.

How to Perfect Roasted Pumpkin & Tomato Soup

To make your roasted pumpkin & tomato soup even better, follow these handy tips. These suggestions will help you achieve the perfect balance of flavors and textures.

• Use ripe tomatoes: Opt for sweet, ripe cherry tomatoes for maximum flavor.
• Adjust seasoning gradually: Taste as you go, adding salt, pepper, or balsamic vinegar to achieve your desired taste.
• Blend thoroughly: Ensure a silky-smooth texture by blending the soup until completely smooth.
• Experiment with spices: Don’t hesitate to try different herbs like rosemary or basil for unique flavor profiles.
• Control thickness: If the soup is too thick, add more vegetable stock or coconut milk for a lighter consistency.
• Cool before storing: Allow leftovers to cool before refrigerating; this prevents condensation from diluting the flavors.

Best Side Dishes for Roasted Pumpkin & Tomato Soup

Pairing side dishes with roasted pumpkin & tomato soup can enhance your meal and create a well-rounded dining experience. Here are some fantastic options that complement the soup beautifully.

1. Grilled Cheese Sandwich: A classic pairing that’s perfect for dipping into the soup.
2. Mixed Green Salad: Light and refreshing, toss greens with a simple vinaigrette to balance the richness.
3. Stuffed Peppers: Filled with rice and vegetables, they make for a hearty side that complements the soup.
4. Quinoa Salad: Nutty quinoa mixed with veggies offers protein and texture alongside the creamy soup.
5. Savory Scones: Fluffy scones infused with herbs provide a delightful contrast to the smoothness of the soup.
6. Roasted Vegetables: Seasonal roasted veggies enhance the autumn flavors in your meal.

Common Mistakes to Avoid

It’s easy to make small errors when preparing Roasted Pumpkin & Tomato Soup. Here are some common pitfalls and how to steer clear of them.

• Boldly skip seasoning: Failing to season the vegetables properly can result in a bland soup. Always taste before serving and adjust with salt, pepper, or vinegar.
• Boldly over-roast your vegetables: If you roast your vegetables too long, they may become burnt instead of caramelized. Keep an eye on them and remove them when tender.
• Boldly forget the garlic: Leaving out roasted garlic means losing depth in flavor. Ensure you squeeze in all the roasted garlic for a rich taste.
• Boldly use cold stock: Adding cold vegetable stock can slow down cooking. Always use warm or room-temperature stock to keep the soup simmering effectively.
• Boldly rush the blending process: Blending too quickly can lead to uneven texture. Blend gradually until smooth for the best consistency.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftover Roasted Pumpkin & Tomato Soup in an airtight container.
• The soup will last up to 4 days in the refrigerator.

Freezing Roasted Pumpkin & Tomato Soup

• Allow the soup to cool completely before transferring it to freezer-safe containers.
• It can be frozen for up to 3 months. Leave some space at the top of each container for expansion.

Reheating Roasted Pumpkin & Tomato Soup

• Oven: Preheat to 180°C (350°F) and heat the soup in an oven-safe dish covered with foil for about 20 minutes, or until warmed through.
• Microwave: Transfer soup to a microwave-safe bowl, cover it loosely, and heat on medium power for 2-3 minutes, stirring halfway through.
• Stovetop: Pour the soup into a pot over medium heat, stirring occasionally until heated through, about 5-7 minutes.

Frequently Asked Questions

Here are some frequently asked questions about Roasted Pumpkin & Tomato Soup that can help you prepare this delicious dish.

Can I substitute other types of pumpkin?

Yes! You can use any type of pumpkin or squash for this recipe. Just ensure it’s similar in size and texture.

How do I make Roasted Pumpkin & Tomato Soup spicier?

To add more spice, increase the amount of chili flakes or add fresh chopped chili peppers during blending.

Can I replace coconut milk with something else?

Absolutely! You can use almond milk, cashew cream, or any non-dairy alternative that suits your taste preference.

What should I serve with Roasted Pumpkin & Tomato Soup?

This soup pairs well with crusty bread, grilled cheese sandwiches, or a fresh salad for a complete meal.

How do I store leftovers of Roasted Pumpkin & Tomato Soup?

Store leftover soup in an airtight container in the refrigerator for up to 4 days or freeze it for up to 3 months.

Final Thoughts

Roasted Pumpkin & Tomato Soup is not just comforting but also versatile. With its creamy texture and rich flavors, it’s perfect for chilly days. Feel free to customize it by adding more spices or garnishes like herbs and seeds. Give this recipe a try—you’ll love how easy it is!

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Roasted Pumpkin & Tomato Soup

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• Author: Aileen
• Total Time: 45 minutes
• Yield: Approximately six servings 1x

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Description

Cozy up with a bowl of Roasted Pumpkin & Tomato Soup, a creamy and flavorful dish that perfectly embodies the warmth of autumn. This soup features roasted pumpkin and tomatoes, enhanced by the natural sweetness of carrots and garlic. The result is a comforting blend that’s not only delicious but also packed with nutrients. Whether you’re looking for an easy weeknight dinner or an impressive starter for guests, this versatile recipe is sure to satisfy. With simple ingredients and straightforward steps, you’ll enjoy creating this delightful soup in no time.

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Ingredients

Scale 1x2x3x

• 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

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Instructions

1. 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 sprinkle dried thyme.
2. Roast in the preheated oven for 25–30 minutes until tender and caramelized.
3. Transfer vegetables to a blender or pot. Squeeze roasted garlic into the mixture. Add vegetable stock and blend until smooth.
4. Stir in coconut milk and simmer for 5–7 minutes. Adjust seasoning as needed.
5. Serve hot, garnished with roasted pumpkin seeds, chili flakes, and a drizzle of pumpkin seed oil.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Baking
• Cuisine: Autumn

Nutrition

• Serving Size: 1 bowl (250g)
• Calories: 190
• Sugar: 6g
• Sodium: 400mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 5g
• Protein: 3g
• Cholesterol: 0mg