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Roasted Tomato and Pumpkin Soup

Recipe

You can’t go wrong with a cosy, comforting bowl of Roasted Tomato and Pumpkin Soup. Top with basil leaves and a sprinkling of chilli flakes.

Serves: 4 people   |   Prep time: 20 minutes   |   Cooking time: 40 minutes

British   |   Starter   |   Vegetarian   |     Vegan   |   Gluten Free   |     Dairy Free

  

Ingredients

  • 450g pack large Vine Tomatoes
  • 500g Pumpkin
  • 3 Garlic Cloves
  • 1 large Red Onion
  • 50ml Olive Oil
  • 1 dsp Tomato Purée
  • ½ tsp Oregano
  • 1 tsp Paprika
  • Pinch of Chilli Powder
  • 2 Vegetable Stock Cubes
  • 750ml Water
  • Sea Salt and Black Pepper
  • Chilli Flakes and Basil Leaves, to serve  

  

Method

  1. Preheat the oven to 200°C/400°F/Gas Mark 6.
  2. Put the tomatoes on a baking tray and bake for 15 minutes, allow to cool then peel off the skin.
  3. Meanwhile, chop the pumpkin into small chunks and put onto a baking tray, drizzle over the oil and bake for 20 minutes, until softened and slightly charred.
  4. Peel and finely chop the onion. Peel and mince the garlic. Add both to a large saucepan and sauté on a low heat for a couple of minutes, until softened.
  5. Add the water, oregano, chilli and paprika and bring to the boil.
  6. Crumble in the stock cubes.
  7. Chop the tomatoes and add to the pan along with the tomato purée and season with salt and pepper.
  8. Add the cooked pumpkin, cover and simmer for 20 minutes.
  9. Liquidise and serve topped with some basil leaves and a sprinkling of chilli flakes.