Roasted Pumpkin & Tomato Soup
Cozy up with this creamy Roasted Pumpkin & Tomato Soup, the perfect dish for chilly days! This delightful soup combines the natural sweetness of roasted Hokkaido pumpkin with vibrant cherry tomatoes, creating a rich and hearty flavor that warms the soul. With easy preparation steps, this plant-based recipe is not only nutritious but also versatile enough for any occasion—from casual family dinners to festive gatherings. Complete your meal with your favorite herbs, spices, or garnishes to make it uniquely yours.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Approximately 6 servings 1x
- Category: Main
- Method: Baking
- Cuisine: Plant-based
Ingredients
Scale
- 1 medium Hokkaido pumpkin (approx. 1 kg)
- 300 g cherry tomatoes
- 2 carrots
- 1 yellow onion
- 1 whole head garlic
- 2 tbsp olive oil
- 750 ml vegetable stock
- 150 ml coconut milk
- Salt & black pepper
- Dried thyme
Instructions
- Preheat the oven to 200°C (fan 180°C). Arrange sliced pumpkin, carrots, onion, cherry tomatoes, and garlic on a baking tray. Drizzle with olive oil and season with salt, pepper, and dried thyme.
- Roast the vegetables for 25–30 minutes until tender and caramelized.
- Transfer the roasted vegetables into a blender or pot. Squeeze out garlic from its skin and add vegetable stock. Blend until smooth.
- Stir in coconut milk and simmer on low heat for about 5–7 minutes. Adjust seasoning as needed.
- Serve hot, garnished with roasted pumpkin seeds and a drizzle of pumpkin seed oil.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 8g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://emmadishes.com/roasted-pumpkin-tomato-soup/