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Roasted Pumpkin and Tomato Soup

A cozy and flavorful soup made from roasted pumpkin and tomatoes, perfect for chilly weather.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American, Comfort Food
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium Sugar pie pumpkin, peeled and cubed You can also use butternut squash or kabocha.
  • 4 medium Tomatoes (Roma or on-the-vine), halved Canned whole tomatoes can be used; roast them slightly.
  • 1 medium Yellow onion, sliced Provides sweetness to the soup.
  • 4 cloves Garlic, unpeeled Roasting makes it soft and mellow.
  • 4 cups Vegetable stock Use chicken stock for a richer flavor.
Seasoning
  • 3 tablespoons Olive oil Helps with caramelization.
  • to taste Salt Adjust according to preference.
  • to taste Black pepper
  • 1 teaspoon Smoked paprika Add thyme or sage if desired.
  • 1 tablespoon Red wine vinegar or lemon juice For brightness at the end.
Optional Creamy Finish
  • 1/2 cup Half-and-half or heavy cream Can substitute with coconut milk.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C). Line a large sheet pan for easy cleanup.
  2. Prep the vegetables: Peel and cube the pumpkin, halve the tomatoes, and slice the onion. Keep garlic cloves in their skins.
  3. Toss everything with olive oil, salt, pepper, and smoked paprika. Spread on the pan in a single layer.
Roasting
  1. Roast for 30 to 40 minutes, stirring once, until the pumpkin is fork-tender and caramelized, and the tomatoes look jammy.
Blending
  1. Squeeze the roasted garlic out of its skins into a blender. Add the roasted pumpkin, tomatoes, and onion.
  2. Pour in enough stock to help it blend until smooth and silky.
Finishing
  1. Warm the soup in a pot. Stir in cream or coconut milk if desired.
  2. Taste and adjust seasoning or add lemon juice/red wine vinegar for brightness.

Notes

Cool before storing in the fridge within 2 hours. Store in glass containers for even reheating. Freezes well for up to 3 months.