Roasted Tomato Pumpkin Soup

It’s soup season and we are so excited about this one. We have never mixed these two and we are so glad we did, tomato + pumpkin go together! This year we grew an amazing pumpkin arch and we grew pinkish edible pumpkins (see photo below). I have been making purees, dog treats, muffins and now soup with the pumpkins.

This recipe I am going to share with you has one key element, ROASTING YOUR VEGGIES. It’s a game changer! Read more below.

Roasting Vegetables is Key

I enjoy making different kinds of soup in the fall. It’s a time to cozy up and make seasonal recipes with many vegetables. I often sautée or boil veggies when making soup but this year I decided to roast a lot of the vegetables and it made a big difference in taste. I highly recommend! It let’s you experience more flavour and gives it almost a caramelized taste.

We added tomato, onion, garlic, basil and pumpkin into a dish and roasted it all together. Give yourself a little extra time to make this soup but it’s worth it!

Best Pumpkins to Cook With

As I mentioned above, we grew a pumpkin arch and we love the Moranga variety for cooking (purchase seeds here). We made this soup with the small sugar pumpkin we grew in our garden (purchase seeds here). If you’re looking to grow pumpkins to cook with, these are our favourite. If you purchase pumpkins from your local farms or grocery store look for cooking pumpkins for the best flavour to bake with.

Ingredients

• 2 cups of chopped raw pumpkin with skin on (1 inch thick)

• 1 medium onion cut into 6 chunks

• 2 garlic cloves (cut in half)

• 15 small-medium whole tomatoes

• 1 cup packed fresh basil

• 1 can full fat coconut milk

• 4 cups of vegetable broth

• 2 tsp of salt

• 2 tsp of olive oil

• 4-5 pieces of roasted pumpkin for garnish (optional)

Instructions:

1. Preheat oven to 400 degrees F

2. Cut onion + garlic

3. Add whole tomatoes, pumpkin slices, onion, garlic, basil and olive oil in a roasting dish and put in the oven (once at temperature)

4. Bake for 30-40 minutes or until pumpkin is tender

5. Roast a few extra pumpkin pieces for garnish for 10-15 minutes on a pan with olive oil (optional)

6. Add the roasted vegetable mix to large pot and use an immersion blender to puree. Or use a blender if you don’t have an immersion blender and then add to the pot.

7. Add vegetable broth, coconut milk, salt and bring to a boil then simmer for 20 minutes.

8. Stir and serve

9. Optional to garnish with a little bit of coconut milk and pumpkin chips as seen in the photos.

I have so much fun making new recipes. If you can this one, let me know in the comments below! If you want to learn more gardening tips, follow on Instagram or YouTube.

Stay tuned for more recipes, and in the meantime click here to see more garden recipes and tips!