Pumpkins and all types of squash are available at the market right now and I believe they are more than just a decoration. The combination of roasted tomato and pumpkin works so well together – both add their own unique sweetness which means I didn’t have to add any sugar to the soup. Serve this with sandwiches (grilled cheese is the obvious choice!), crusty bread or a leafy green salad.
- Preheat oven to 425.
- Place pumpkin, tomatoes, onion, celery and garlic on a rimmed baking sheet and drizzle with olive oil. Season with salt and pepper. Roast for 35 minutes, or until the pumpkin is tender.
3. Allow the veggies to cool slightly, then scoop into a blender. Add stock and puree until very smooth.
4. Transfer the soup to a saucepan and bring to a simmer over medium heat. Stir in cream and nutmeg. Taste and adjust seasonings as needed with salt and pepper.
5. Ladle into bowls and garnish with a drizzle of olive oil and sprinkle of freshly grated parmesan cheese.
Roasted Pumpkin and Tomato Soup
Serves 6
All you need:
1 small pie pumpkin, peeled, seeded and cut into bite-sized pieces
2 pints grape or cherry tomatoes
1 yellow onion, diced
3 celery stalks, sliced
3 peeled garlic cloves, finely chopped
2 tablespoons olive oil, plus more for garnishing soup
1 1/2 teaspoons salt
1/2 teaspoon black pepper
3 cups chicken stock (or vegetable stock)
3/4 cup heavy cream
Pinch ground nutmeg
All you do:
- Preheat oven to 425.
- Place pumpkin, tomatoes, onion, celery and garlic on a rimmed baking sheet and drizzle with olive oil. Season with salt and pepper. Roast for 35 minutes, or until the pumpkin is tender.
- Allow the veggies to cool slightly, then scoop into a blender. Add stock and puree until very smooth.
- Transfer the soup to a saucepan and bring to a simmer over medium heat. Stir in cream and nutmeg. Taste and adjust seasonings as needed with salt and pepper.
- Ladle into bowls and garnish with a drizzle of olive oil and sprinkle of freshly grated parmesan cheese.