Roasted Pumpkin & Tomato Soup

Cozy up with this creamy roasted pumpkin & tomato soup—simple, flavorful, and perfect for chilly days! This dish is not only comforting but also incredibly versatile, making it suitable for family dinners, cozy gatherings, or meal prep for the week ahead. The combination of roasted pumpkin and tomatoes creates a unique flavor profile that warms you from the inside out.

Why You’ll Love This Recipe

• Easy to Prepare: With just a few simple steps, you can have a delicious soup on the table in less than an hour.
• Rich in Flavor: The roasting process enhances the natural sweetness of the pumpkin and tomatoes, creating a deep, satisfying taste.
• Nutritious and Healthy: Packed with vitamins and fiber, this soup is a healthy choice for any meal.
• Perfect for Meal Prep: Make a big batch and store it for easy lunches or dinners throughout the week.
• Customizable Garnishes: Top with your favorite seeds or spices to make each bowl unique.

Tools and Preparation

To make your cooking experience smooth and enjoyable, gather these essential tools before you start.

Essential Tools and Equipment

• Blender or large pot
• Baking tray
• Knife
• Chopping board
• Measuring cups

Importance of Each Tool

• Blender or large pot: Essential for blending the roasted vegetables into a smooth soup.
• Baking tray: Provides ample space for roasting your veggies evenly in the oven.
• Knife: A sharp knife helps ensure clean cuts through the pumpkin and other ingredients.
• Chopping board: Protects your countertops while making ingredient preparation easier.

Ingredients

For the Soup

• 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 Garnishing

• Roasted pumpkin seeds
• Chili flakes
• Pumpkin seed oil

How to Make Roasted Pumpkin & Tomato Soup

Step 1: Preheat the Oven

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

Step 2: Roast Vegetables

Bake the vegetables for 25–30 minutes until they are tender and lightly caramelized. Keep an eye on them to prevent burning.

Step 3: Blend Soup

Transfer all roasted vegetables into a blender or large pot. Squeeze the roasted garlic out of its skins into the mix. Add vegetable stock and a splash of balsamic vinegar to enhance flavors. Blend everything until smooth.

Step 4: Simmer

Pour in coconut milk after blending. Simmer gently on low heat for about 5–7 minutes. Taste your soup occasionally and adjust seasoning with additional salt, pepper, or balsamic vinegar if needed.

Step 5: Serve

Ladle your creamy roasted pumpkin & tomato soup into bowls. Garnish each serving with roasted pumpkin seeds, chili flakes for some heat, and a drizzle of pumpkin seed oil for extra richness. Enjoy!

How to Serve Roasted Pumpkin & Tomato Soup

This creamy roasted pumpkin & tomato soup is versatile and can be served in various delightful ways. Here are some ideas to enhance your dining experience.

With Crusty Bread

• Serve slices of fresh, crusty bread on the side for dipping. A baguette or sourdough complements the soup’s richness perfectly.

Topped with Fresh Herbs

• Garnish each bowl with a sprinkle of chopped fresh herbs like basil or parsley for an aromatic touch that brightens the flavors.

Accompanied by a Salad

• Pair the soup with a light salad, such as a mixed greens salad dressed with lemon vinaigrette, to balance the meal.

Drizzled with Olive Oil

• Finish each serving with a drizzle of high-quality olive oil. This adds richness and enhances the taste of the roasted vegetables.

With Roasted Vegetables

• Offer a side of additional roasted vegetables, like Brussels sprouts or sweet potatoes, for extra nutrition and flavor contrast.

How to Perfect Roasted Pumpkin & Tomato Soup

Achieving the best flavor and texture in your roasted pumpkin & tomato soup is easy with these tips.

• Use fresh ingredients: Fresh vegetables will provide better flavor and nutrition compared to canned or frozen options.
• Adjust seasoning: Taste your soup before serving and adjust salt, pepper, or balsamic vinegar as needed for a balanced flavor.
• Blend thoroughly: Ensure your soup is blended until completely smooth for a creamy texture that feels luxurious.
• Experiment with spices: Feel free to add spices like cumin or paprika for an extra kick that complements the pumpkin’s sweetness.
• Store properly: Keep leftovers in an airtight container in the fridge for up to 3 days, making it easy to enjoy again.
• Reheat gently: When reheating, do so over low heat to prevent curdling of the coconut milk and maintain its creaminess.

Best Side Dishes for Roasted Pumpkin & Tomato Soup

Pairing side dishes with your roasted pumpkin & tomato soup can elevate your meal. Here are some excellent options:

1. Garlic Bread: Crispy garlic bread is perfect for dipping into your soup and adds a delightful crunch.
2. Cheesy Quesadillas: Melted cheese in tortillas offers a warm contrast to the smooth soup—add veggies for more flavor!
3. Roasted Chickpeas: Crunchy roasted chickpeas add protein and texture, making them an excellent snack alongside your soup.
4. Stuffed Peppers: Flavorful stuffed peppers filled with rice and vegetables create a hearty addition that complements the dish well.
5. Savory Scones: Cheddar or herb scones provide a flaky texture that pairs beautifully with the creamy soup.
6. Coleslaw: A tangy coleslaw brings refreshing crunch and balances the rich flavors of pumpkin and tomato.

Common Mistakes to Avoid

To ensure your roasted pumpkin & tomato soup turns out perfectly, avoid these common mistakes.

• Skipping the roasting step: Roasting enhances the flavors of the vegetables. Always roast them until caramelized for a richer taste.
• Not seasoning enough: Under-seasoning can lead to bland soup. Taste and adjust with salt, pepper, and balsamic vinegar as needed.
• Using too much liquid: Adding excessive stock can dilute the flavor. Start with less and add more if necessary for your desired consistency.
• Ignoring blending technique: Blending in batches can lead to uneven texture. Blend until completely smooth for a creamy finish.
• Forgetting to garnish: Garnishes add both flavor and visual appeal. Always top your soup with roasted pumpkin seeds or chili flakes before serving.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 3-4 days.
• Allow the soup to cool before refrigerating to maintain freshness.

Freezing Roasted Pumpkin & Tomato Soup

• Freeze in freezer-safe containers or bags for up to 3 months.
• Leave some space at the top of containers as the soup will expand when frozen.

Reheating Roasted Pumpkin & Tomato Soup

• Oven: Preheat to 180°C (350°F), place in an oven-safe dish, and cover with foil. Heat for about 20-25 minutes.
• Microwave: Pour into a microwave-safe bowl and heat on high for 2-3 minutes, stirring halfway through.
• Stovetop: Heat over medium heat in a pot, stirring occasionally until warmed through, about 5-7 minutes.

Frequently Asked Questions

Here are some common questions about roasted pumpkin & tomato soup that you might find helpful.

Can I use other types of pumpkins?

Yes, you can substitute Hokkaido pumpkin with butternut squash or any other sweet variety for a different flavor profile.

How do I make roasted pumpkin & tomato soup vegan?

This recipe is already vegan! It uses coconut milk for creaminess without any animal products.

Can I add other vegetables?

Absolutely! Feel free to incorporate vegetables like bell peppers or sweet potatoes for added flavor and nutrition.

What can I serve with roasted pumpkin & tomato soup?

This soup pairs well with crusty bread, salads, or grilled cheese sandwiches, making it a versatile meal option.

Final Thoughts

Roasted pumpkin & tomato soup is not only delicious but also incredibly versatile. You can customize it by adding your favorite herbs or spices. Try this comforting recipe and enjoy its rich flavors on chilly days!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Roasted Pumpkin & Tomato Soup

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• Author: Amelia
• Total Time: 45 minutes
• Yield: Serves approximately 4

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Description

Cozy up with this creamy Roasted Pumpkin & Tomato Soup, a delicious blend of sweet roasted pumpkin and tangy tomatoes that warms you from the inside out. Perfect for chilly days, this flavorful soup is not only comforting but also incredibly versatile, making it an ideal choice for family dinners or meal prep. With its rich taste and velvety texture, it’s a nutrient-packed option that will satisfy both your cravings and your health goals.

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Ingredients

Scale 1x2x3x

• 1 medium Hokkaido pumpkin (approx. 1 kg, washed and sliced with 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

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Instructions

1. Preheat your oven to 200°C (fan 180°C). Arrange the pumpkin, carrots, onion, cherry tomatoes, and garlic on a baking tray. Drizzle with olive oil and season generously with salt, pepper, and thyme.
2. Roast the vegetables for about 25–30 minutes until tender and caramelized.
3. Transfer the roasted vegetables to a blender or pot, squeezing the garlic from its skins. Add vegetable stock and balsamic vinegar; blend until smooth.
4. Stir in coconut milk and simmer gently on low heat for about 5–7 minutes. Taste and adjust seasoning as needed before serving.
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: Vegetarian

Nutrition

• Serving Size: 1 cup (250g)
• Calories: 220
• Sugar: 5g
• Sodium: 500mg
• Fat: 10g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 8g
• Protein: 4g
• Cholesterol: 0mg