Pumpkin Tomato Soup Recipe
As the crisp autumn air settles in, there is nothing quite like warming up with a cozy bowl of soup. A favorite in my household is the delightful fusion of pumpkin and tomato in a soothing, velvety soup. Join me on a culinary journey as we explore the intricacies of this heartwarming dish.
Equipment
- Oven
- Rimmed baking sheet
- Blender
- Large Dutch oven
- Stovetop
Ingredients
- 1/4 teaspoon ground sage or 1/2 teaspoon minced fresh sage (see notes)
- 1/8 to 1/4 teaspoon cayenne pepper
- kosher salt
- 1 teaspoon smoked paprika
- 4 cups homemade vegetable broth good quality store-bought
- 2 cloves garlic
- 3/4 teaspoon sugar
- 1/2 cup coconut milk
- 6 large roma tomatoes about 1-1/2 pounds total weight
- 1/4 teaspoon grated nutmeg
- kosher salt to taste (about 1 to 2 teaspoons)
- 1 tablespoon lemon juice
- 1/2 cup diced shallot
- 1 teaspoon minced thyme
- 1/4 teaspoon ground cinnamon more or less to taste
- 1½ cups pumpkin puree or 1 can store-bought
- 2 tablespoons olive oil
Instructions
Step 1: Preheat the Oven and Prepare the Tomatoes
- Start by preheating your oven to 375°F (190°C) to ensure it’s ready for roasting.
- Take the roma tomatoes and give them a thorough wash. Then, carefully halve them horizontally.
- Arrange the tomato halves, cut-side up, on a rimmed baking sheet. Drizzle them generously with olive oil and sprinkle with kosher salt.
Step 2: Roast the Tomatoes
- Place the baking sheet with the seasoned tomato halves in the preheated oven on the middle rack.
- Let the tomatoes roast for about 50 to 60 minutes until they become tender and slightly caramelized.
- Once done, allow the roasted tomatoes to cool down before transferring them to a blender for further processing.
Step 3: Prepare the Soup Base
- While the tomatoes are roasting, take a large Dutch oven and heat it over medium heat on the stovetop.
- Add a teaspoon of olive oil to the Dutch oven and sauté the diced shallots until they turn soft and translucent.
- Introduce the minced garlic and thyme to the shallots, stirring occasionally, and cook for an additional minute until fragrant.
Step 4: Blend the Ingredients
- Transfer the cooled roasted tomatoes to the blender along with the sautéed shallots, garlic, and thyme.
- Pour in the coconut milk, pumpkin puree, and all the spices and flavorings – smoked paprika, ground cinnamon, sugar, ground sage, grated nutmeg, cayenne pepper, and lemon juice.
- Blend the mixture until it reaches a smooth and creamy consistency, ensuring all ingredients are well combined.
Step 5: Finish the Soup
- Pour the blended tomato and pumpkin mixture back into the Dutch oven.
- Stir in the vegetable broth gradually, adjusting the quantity based on your desired thickness. Add more broth for a thinner soup consistency.
- Taste the soup and season with kosher salt according to your preference. Stir well to incorporate the seasoning.
- Bring the soup to a gentle boil over medium heat, allowing it to heat through completely.
Step 6: Serve the Soup
- Once the soup is piping hot, ladle it into serving bowls.
- Garnish each bowl with a swirl of coconut cream and a drizzle of olive oil for added richness and flavor.
- Sprinkle pepitas and torn fresh basil leaves over the soup, and finish with a generous grind of black pepper.
- Serve the pumpkin tomato soup immediately, accompanied by crusty bread or your favorite soup accompaniment.
Notes
- – For a richer flavor, roast the tomatoes with a drizzle of balsamic vinegar.
- – Adjust the level of cayenne pepper to suit your spice preference.
- – Substitute vegetable broth with chicken broth for a non-vegetarian version.
- – Fresh herbs like basil or parsley can be added as a garnish for a burst of freshness.
- – Store leftover soup in airtight containers in the refrigerator for up to 3-4 days.
Nutrition
Calories: 107kcal
Tried this recipe?Let us know how it was!