Description
A smooth and comforting soup made with roasted pumpkin and tomatoes, blended until velvety and finished with cream for a cozy, nourishing bowl.
Ingredients
Scale
- 1 kg pumpkin, peeled and cubed
- 600 g tomatoes, halved
- 1 large onion, roughly chopped
- 4 garlic cloves, whole
- 3 tablespoons olive oil
- 750 ml vegetable broth
- 120 ml heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon fresh thyme leaves (optional)
Instructions
- Preheat the oven to 200°C and line a large baking tray with parchment paper.
- Place the pumpkin, tomatoes, onion, and garlic on the tray. Drizzle with olive oil, season with salt and black pepper, and toss gently.
- Spread the vegetables in a single layer and roast for 35 minutes until tender and lightly golden.
- Transfer the roasted vegetables to a blender, add the vegetable broth, and blend until completely smooth.
- Pour the soup into a large pot over low heat, stir in the heavy cream and thyme, and warm gently without boiling.
- Taste, adjust seasoning if needed, and serve warm.
Notes
- For a dairy free version, substitute heavy cream with coconut cream.
- Roasting the vegetables until lightly caramelized adds depth of flavor.
- The soup thickens slightly as it cools.