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.
Ingredients
Scale
- 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
Instructions
- 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.
- Roast the vegetables for about 25–30 minutes until tender and caramelized.
- Transfer the roasted vegetables to a blender or pot, squeezing the garlic from its skins. Add vegetable stock and balsamic vinegar; blend until smooth.
- Stir in coconut milk and simmer gently on low heat for about 5–7 minutes. Taste and adjust seasoning as needed before serving.
- 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