Description
A creamy and comforting Roasted Pumpkin & Tomato Soup, perfect for warming up during the fall season.
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
- Roasted pumpkin seeds (for garnish)
- Chili flakes (for garnish)
- Pumpkin seed oil (for drizzling)
Instructions
- Preheat the oven to 200°C (fan 180°C).
- Arrange the pumpkin, carrots, onion, cherry tomatoes, and garlic on a baking tray with the cut sides facing up.
- Drizzle the vegetables with olive oil, season with salt, pepper, and sprinkle dried thyme.
- Roast in the preheated oven for 25–30 minutes, or until tender and lightly caramelized.
- Blend the roasted vegetables in a blender or pot with the vegetable stock and balsamic vinegar until smooth.
- Simmer the blended soup with coconut milk for 5–7 minutes, adjusting seasoning as necessary.
- Serve the soup in bowls and garnish with pumpkin seeds, chili flakes, and pumpkin seed oil.
Notes
This soup can be made ahead and stored in the fridge for up to three days. Perfect for meal prep!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 8g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg