Description
Cozy up with this creamy roasted pumpkin and tomato soup, perfect for chilly days. This nourishing recipe blends roasted pumpkin and tomatoes into a comforting fall soup that is both healthy and delicious.
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
- 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
Instructions
- 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.
- Bake for 25 to 30 minutes until tender and lightly caramelized.
- Transfer roasted vegetables to blender or large pot and squeeze roasted garlic out of skins into mixture.
- Pour vegetable stock and splash of balsamic vinegar then blend until smooth.
- Stir in coconut milk and simmer gently for 5 to 7 minutes.
- Adjust seasoning with salt pepper or balsamic vinegar as needed.
- Ladle into bowls and garnish with roasted pumpkin seeds chili flakes and drizzle of pumpkin seed oil.
Notes
- Hokkaido pumpkin skin is edible so no peeling required
- For extra flavor add a pinch of smoked paprika or nutmeg
- Soup can be stored in the fridge for 2 to 3 days or frozen for later
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Baked
- Cuisine: Autumn/fall Comfort Food Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 12 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g + 1 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 3 g