Roasted Tomato and Pumpkin Soup
Description:
Roasted Tomato and Pumpkin Soup is a comforting, heartwarming dish that blends the rich flavors of roasted tomatoes, smoky garlic, and sweet pumpkin, making it an ideal choice for a cozy weeknight meal. This traditional soup combines the best of fall’s harvest—pumpkin and tomatoes—into a wholesome and savory treat. With roasted tomatoes and garlic adding a smoky depth of flavor, this soup becomes a meal in itself, especially when served with hunks of country-style bread. Not only is it satisfying, but it’s also a healthier version, as we’ve trimmed down the amount of oil and completely omitted cream, making it a lighter yet equally delicious option. For an extra touch, pair it with Mexican Cornbread or Garlic Knot for a complete meal that’s bound to please.
Cuisine: Italian Recipes
Course: Appetizer
Diet: Vegetarian
Ingredients
| Ingredient Name | Quantity |
|---|---|
| Tomatoes | 3 Tomatoes |
| Kaddu (Parangikai/Pumpkin) | 150 grams, cubed |
| Leek | 1, roughly chopped |
| Garlic | 2 cloves, crushed |
| Balsamic Vinegar | 2 tablespoons (or juice from 1 lemon) |
| Salt and Pepper | To taste |
| Vegetable Stock | 1 liter |
| Extra Virgin Olive Oil | 2 tablespoons |
Preparation Time:
| Time | 10 mins |
|---|
Cooking Time:
| Time | 35 mins |
|---|
Instructions:
-
Prepare the Tomatoes:
- Begin by blanching the tomatoes. To do so, score the skin of the tomatoes with a small “X” at the bottom, then submerge them in boiling water for 1-2 minutes, until the skin begins to peel away. Immediately transfer the tomatoes to ice-cold water to stop the cooking process. Peel off the skin, then cut the tomatoes in half and set them aside.
-
Roast the Pumpkin:
- In a large wok, heat 1 tablespoon of olive oil over medium heat. Add the chopped leeks and sauté them until they become translucent but not browned—this should take about 2-3 minutes.
- Add the crushed garlic cloves to the leeks and sauté for another minute, allowing the garlic to release its fragrant aroma.
- Now, add the cubed pumpkin, season with salt, and continue roasting it until the pumpkin becomes tender. If you prefer a quicker method, you can cover the wok to allow the steam to help soften the pumpkin. Alternatively, you can roast the pumpkin in the oven, loosely covered with foil, at 375°F (190°C) for around 25 minutes until soft.
-
Combine Roasted Tomatoes and Pumpkin:
- Once the pumpkin is roasted, add the prepared roasted tomatoes to the wok. Stir for another 2 minutes to incorporate all the flavors.
-
Add Broth and Season:
- Pour in the vegetable stock, then season the mixture with balsamic vinegar, salt, and pepper. Let the soup simmer for 5 minutes, allowing the flavors to meld together. Taste and adjust seasoning as needed, adding more salt or pepper according to your preference.
-
Blend the Soup:
- Once the soup has cooked down and the flavors have melded together, use a hand blender directly in the wok to blend everything into a smooth puree. If you don’t have a hand blender, allow the soup to cool slightly, then transfer it to a regular blender in batches and blend until smooth.
-
Serve:
- Reheat the soup just before serving to preserve its nutritional value, as continuous reheating may reduce its benefits. Top each serving with fresh basil leaves for added flavor and color.
- Serve the Roasted Tomato and Pumpkin Soup with a side of Mexican Cornbread or Garlic Knot for a delightful, complete meal.
Serving Suggestions:
This soup makes an excellent starter for a light meal or a cozy weeknight dinner. Pair it with your favorite bread, or try it with Mexican Cornbread or Garlic Knot for a delicious, hearty accompaniment that complements the soup’s rich flavors perfectly. The smoky undertones of the roasted tomatoes and garlic will pair wonderfully with the slightly sweet, dense texture of cornbread or the flavorful, soft garlic knots.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~180 kcal |
| Protein | 4g |
| Carbohydrates | 30g |
| Fat | 7g |
| Fiber | 5g |
| Sodium | 400mg |
| Vitamin A | 80% DV |
| Vitamin C | 35% DV |
| Calcium | 4% DV |
| Iron | 10% DV |
(Note: Nutritional values are approximate and can vary depending on exact ingredients used.)
Enjoy this Roasted Tomato and Pumpkin Soup as a nourishing, flavorful dish that brings warmth and comfort to any occasion. Whether you’re making it for a family dinner or preparing it as an appetizer for guests, it’s sure to be a hit with its earthy flavors and wholesome ingredients.
