Description
A warm, creamy soup made with roasted pumpkin and tomatoes, perfect for cozy autumn evenings.
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 a kick)
- Pumpkin seed oil (for a drizzle)
Instructions
- Preheat your oven to 200°C (fan 180°C). Arrange the sliced pumpkin, chunks of carrot, quartered onion, cherry tomatoes, and the whole garlic head (cut side up) on a baking tray. Drizzle with olive oil, seasoning generously with salt, pepper, and a sprinkle of dried thyme.
- Bake the vegetables in the oven for 25–30 minutes, or until they are tender and lightly caramelized.
- Transfer the roasted vegetables to a blender or a large pot. Squeeze the roasted garlic out of its skins and add it to the mix. Pour in the vegetable stock and a splash of balsamic vinegar, then blend until smooth and creamy.
- Pour the blended mixture into a pot, and stir in the coconut milk. Allow it to simmer gently for 5–7 minutes.
- Ladle the soup into warm bowls and garnish each serving with roasted pumpkin seeds, a sprinkle of chili flakes, and a drizzle of pumpkin seed oil.
Notes
This soup can be prepared ahead of time and stored in the fridge for up to 3 days or frozen for up to a month.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting & Blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 8g
- Sodium: 500mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg