Cozy Roasted Pumpkin & Tomato Soup
A warm and comforting soup made with roasted pumpkin and fresh tomatoes, perfect for chilly fall nights.
Ingredients
Vegetables
- 1 medium pumpkin, peeled and cubed
- 4 ripe tomatoes, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
Liquids
- 4 cups vegetable or chicken broth
- 1/2 cup heavy cream (optional) Use coconut milk for a dairy-free option.
Oils and Seasoning
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon thyme (optional)
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Toss the pumpkin, tomatoes, onion, and garlic with olive oil, salt, and pepper. Spread on a baking sheet and roast for about 25-30 minutes, until tender and slightly caramelized.
Cooking
- In a large pot, combine the roasted vegetables and broth. Bring to a simmer over medium heat and cook for another 10 minutes.
- Use an immersion blender to puree the soup until smooth. Adjust seasoning with salt and pepper. If desired, stir in heavy cream before serving.
Serving
- Garnish with thyme if using and serve hot.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4-5 days. This soup freezes well for about 3 months. Don’t skip roasting for enhanced flavors, and make sure to season well. Feel free to add spices, herbs, or protein for variations.