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.
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 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.
- Roast in the preheated oven for 25–30 minutes until tender and caramelized.
- Transfer vegetables to a blender or pot. Squeeze roasted garlic into the mixture. Add vegetable stock and blend until smooth.
- Stir in coconut milk and simmer for 5–7 minutes. Adjust seasoning as needed.
- 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