Roasted Pumpkin & Tomato Soup Recipe
Introduction
This roasted pumpkin and tomato soup is a comforting and vibrant dish perfect for chilly days. The natural sweetness of roasted pumpkin and tomatoes combined with aromatic herbs creates a rich, creamy soup that’s easy to make and deeply satisfying.
Ingredients
- 1 medium Hokkaido pumpkin (approx. 1 kg, washed and sliced with skin on)
- 300 g cherry tomatoes
- 2 carrots (peeled and cut into chunks)
- 1 yellow onion (peeled and quartered)
- 1 whole head garlic (top sliced off)
- 2 tbsp olive oil
- 750 ml vegetable stock
- A splash of balsamic vinegar
- 150 ml coconut milk
- Salt & freshly ground black pepper
- 1-2 tsp dried thyme
- Roasted pumpkin seeds (for garnish)
- Chili flakes (for garnish)
- Pumpkin seed oil (for garnish)
Instructions
- Step 1: Preheat your oven to 200°C (fan 180°C). Arrange the pumpkin slices, carrots, onion quarters, cherry tomatoes, and garlic head (cut side up) on a baking tray. Drizzle with olive oil, season with salt and pepper, then sprinkle dried thyme evenly over the vegetables.
- Step 2: Roast the vegetables for 25–30 minutes until they are tender and lightly caramelized, which will bring out their natural sweetness.
- Step 3: Transfer the roasted vegetables to a blender or large pot. Squeeze the soft roasted garlic cloves out of their skins and add them in. Pour over the vegetable stock and add a splash of balsamic vinegar, then blend everything until smooth and creamy.
- Step 4: Stir the coconut milk into the blended soup and gently simmer for 5–7 minutes to combine the flavors. Taste and adjust seasoning with salt, pepper, or more balsamic vinegar as needed.
- Step 5: Serve the soup hot, garnished with roasted pumpkin seeds, a pinch of chili flakes, and a drizzle of pumpkin seed oil for extra flavor and texture.
Tips & Variations
- For a nuttier flavor, try substituting olive oil with pumpkin seed oil when roasting the vegetables.
- Add a touch of smoked paprika or cumin for a smoky twist.
- To make it vegan, ensure your vegetable stock is free from animal products, which this recipe already supports.
- Use a hand blender directly in the pot for easier cleanup if you don’t have a countertop blender.
Storage
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. This soup also freezes well—freeze in portions and thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of pumpkin?
Yes, but Hokkaido pumpkin works best because its skin is edible and adds extra flavor and nutrients. You can substitute with butternut squash or sugar pumpkin, but you may want to peel those before roasting.
Is it necessary to peel the pumpkin?
No, the skin of a Hokkaido pumpkin softens during roasting and blends smoothly into the soup, adding texture and nutrients. Peeling is optional depending on your preference.
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Roasted Pumpkin & Tomato Soup Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This Roasted Pumpkin & Tomato Soup is a comforting, creamy delight perfect for cooler days. Featuring caramelized roasted pumpkin, cherry tomatoes, and aromatic garlic, blended into a smooth, velvety soup enriched with coconut milk and a hint of balsamic vinegar. Finished with crunchy roasted pumpkin seeds, chili flakes, and a drizzle of pumpkin seed oil for extra flavor and texture.
Ingredients
Vegetables
- 1 medium Hokkaido pumpkin (approx. 1 kg, washed and sliced with skin on)
- 300 g cherry tomatoes
- 2 carrots (peeled and cut into chunks)
- 1 yellow onion (peeled and quartered)
- 1 whole head garlic (top sliced off)
Other Ingredients
- 2 tbsp olive oil
- 750 ml vegetable stock
- A splash of balsamic vinegar
- 150 ml coconut milk
- Salt and freshly ground black pepper to taste
- 1–2 tsp dried thyme
- Roasted pumpkin seeds (for garnish)
- Chili flakes (for garnish)
- Pumpkin seed oil (for garnish)
Instructions
- Preheat oven: Preheat your oven to 200°C (fan 180°C). Arrange the sliced pumpkin, carrot chunks, quartered onion, cherry tomatoes, and garlic head (cut side up) on a baking tray. Drizzle everything with olive oil, then season with salt, freshly ground black pepper, and sprinkle dried thyme evenly over the vegetables.
- Roast vegetables: Place the tray in the oven and roast for 25 to 30 minutes, or until the vegetables are tender and lightly caramelized, developing a rich, roasted flavor.
- Blend soup: Transfer the roasted vegetables to a blender or a large pot for blending. Squeeze the roasted garlic cloves out of their skins and add them to the mixture. Pour over the vegetable stock and add a splash of balsamic vinegar, then blend everything until smooth and creamy.
- Simmer: Pour the blended soup into a pot if using a blender, stir in the coconut milk, and gently simmer the soup for 5 to 7 minutes to allow flavors to meld. Taste and adjust seasoning with salt, pepper, or more balsamic vinegar if needed.
- Serve: Ladle the warm soup into bowls and garnish with roasted pumpkin seeds, a sprinkle of chili flakes, and a drizzle of pumpkin seed oil to enhance texture and flavor before serving.
Notes
- You can leave the pumpkin skin on the Hokkaido pumpkin as it becomes tender and edible when roasted.
- Roasting the vegetables caramelizes their natural sugars and adds depth to the soup’s flavor.
- If the soup is too thick after blending, add more vegetable stock to reach desired consistency.
- For extra creaminess, use full-fat coconut milk or substitute with cream if not dairy-free.
- The soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
- Adjust chili flakes to taste based on your preferred heat level.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasting
- Cuisine: International
Keywords: Roasted pumpkin soup, tomato soup, vegan soup, creamy pumpkin soup, autumn soup, vegetable soup, healthy soup, coconut milk soup
