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
Scale
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
