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Roasted Pumpkin and Tomato Soup

This heartwarming soup combines creamy roasted pumpkin and juicy tomatoes for a comforting meal perfect for chilly evenings.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Soup
  • 1 small small pumpkin, peeled and diced (about 3 cups)
  • 2 cups ripe tomatoes, chopped
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh basil for garnish

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Toss the diced pumpkin with 1 tablespoon of olive oil, salt, and pepper, and spread it on a baking sheet. Roast for about 25-30 minutes until tender and slightly caramelized.
  2. In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
  3. Add the roasted pumpkin and chopped tomatoes to the pot. Pour in the vegetable broth and stir to combine. Season with more salt and pepper if desired.
  4. Let the soup simmer for 10-15 minutes to let the flavors meld. Using an immersion blender, blend until smooth (or carefully transfer to a regular blender, then return to the pot).
  5. Taste for seasoning and adjust if needed. Serve hot, garnished with fresh basil.

Notes

For perfect soup: consider substituting butternut squash for pumpkin if preferred, and ensure pumpkin is tender before blending for silky texture. Avoid adding too much liquid initially, as you can always add more broth later.