Description
A warm and comforting roasted pumpkin and tomato soup, perfect for fall.
Ingredients
Scale
- 2 cups pumpkin, peeled and cubed
- 2 cups tomatoes, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon thyme
- 1/2 teaspoon paprika
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the pumpkin, tomatoes, onion, and garlic with olive oil, salt, pepper, thyme, and paprika.
- Spread the mixture on a baking sheet and roast for 25-30 minutes until tender.
- Transfer the roasted vegetables to a pot and add the vegetable broth.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Blend the soup until smooth using an immersion blender or a regular blender.
- Serve hot, garnished with fresh herbs if desired.
Notes
- For a creamier texture, add a splash of coconut milk or cream before blending.
- This soup can be stored in the refrigerator for up to 5 days.
- It can also be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg