Pumpkin Tomato Soup
This Pumpkin Tomato Soup is a unique twist on tomato soup by using fresh pumpkin – the pumpkin roasts so well in the oven and makes the soup extra creamy and flavorful.
Ingredients
1 small pumpkin (mine was 700 g / ~1.5 lbs whole), cut into quarters (skin on)
3 lbs tomatoes (about 4 large / 1350g), cut into 1-1.5inch pieces - make sure you buy dark red tomatoes because they're much more flavorful!
1 yellow onion, cut into 1-1.5 inch chunks
1 garlic head (~8 cloves), top cut off to reveal all the cloves or just remove all the cloves and put individually on the pan to roast
3 Tbsp avocado oil
2 tsp salt, divided, to taste
Lots of freshly ground black pepper
Optional: A couple pinches of ground cardamom
1-2 cups broth, to preference (I use 1 cup for a thicker soup)
1/3 cup heavy cream
For garnishing:
Fresh grated parmesan
Pumpkin seeds
Instructions
- Preheat the oven to 450ºF.
- Prep the pumpkin, tomatoes, onion, and garlic according to instructions.
- Put it all onto a large sheet pan. Drizzle with the avocado oil and season with 1 1/2 tsp of sat, lots of fresh ground black pepper, and a couple pinches of cardamom if desired. Toss it to coat it all. Make sure to also drizzle some oil into the open garlic head so that it can saturate the cloves.
- Roast in the oven for 30 minutes, tossing halfway through.
- Remove from the oven and let it cool 5 minutes. Put everything into a large capacity blender (Remove the skin from the pumpkin, and squeeze the garlic cloves out of their skins) and blend until smooth. Transfer to a soup pot and heat on the stove to keep warm, stir in the broth, heavy cream, and taste test. Add another 1/2 tsp of salt or more if needed.
- Serve in bowls and garnish with fresh grated parmesan and pumpkin seeds if desired. Enjoy!
Find it online: https://homecookedliving.com/pumpkin-tomato-soup/
