Roasted Tomato & Pumpkin Soup
Roasted Tomato & Pumpkin Soup
Serve this creamy and delicious Roasted Tomato & Pumpkin Soup with a dollop of sour cream, a loaf of warm crusty bread. Cozy dinner heaven!
I have to say I’m pretty relieved it’s the weekend. This week has been a crazy busy, running-around-like-a-chicken-with-its-head-cut-off kind of week. After Thanksgiving we jumped right back into life, and the week seemed to go by at warp speed!
Fall was made for soup!
This has been a soup packed week over here, and I hope you’ve enjoyed it as much as I have! In case you missed the other soups from this week, I made a Cheddar & Ale Chicken Chowder, Turkey Meatball Noodle Soup and Tortellini Vegetable Soup. All simple and delicious fall soups!
But wait! I’m not done…I’ve got one more for you! For todays soup I bring you this nice, comforting Roasted Tomato & Pumpkin Soup. It’s like a warm hug. And I could use one today. 😉
Comfort in a bowl.
This is actually the first soup I made last week and it was the one that inspired me to do this soup week. I made it on a cold and blistery day and it felt nice and had me craving more comfort soups. Even though I’m kind of dreading winter, there is a part of me that likes the idea of its arrival. It’s true. I’m going into this winter with an open mind and an arsenal of soups! 😉
Recipe Tips:
- Serve this Roasted Tomato & Pumpkin Soup with a dollop of sour cream, a loaf of warm crusty bread and a glass of white wine and you’ve got dinner heaven!
- Tomatoes: The key to the rich tomato flavour of this soup is to roast the tomatoes, so don’t skip this part…it’s worth it!
- Pumpkin: Use pumpkin puree for this recipe. You can also use any kind of pureed squash: butternut and acorn are delicious too.
- Use a hand blender (or regular stand blender) to make this soup extra creamy!
- Garnish: Add a dollop of sour cream to your soup. It’s SO good.
- Make Ahead: This soup can be made a day or two ahead of time.
- Freezing: This soup freezes well.
Roasted Tomato & Pumpkin Soup
Ingredients
- 1 onion chopped
- 6 cloves of garlic minced (you can use less if you like)
- 2 tbsp butter
- 1 lb tomatoes cut into quarters
- 1/4 tsp paprika
- 1/2 – 1 tsp oregano
- 1/4 tsp salt
- fresh ground pepper
- 2 cups vegetable broth
- 1 1/2 cups milk
- splash white wine optional
- 2 tsp brown sugar
- 2 1/2 cups pure pumpkin puree
- sour cream for garnish
Instructions
- Preheat your oven to 400 degrees.
- Line a baking sheet with parchment paper.
- Cut the tomatoes into quarters, toss with olive oil and a bit of salt and pepper.
- Transfer the tomatoes to the baking sheet, spreading them evenly over the sheet and bake for 20 – 30 minutes.
- In the meant time, in a large soup pot, cook the onions and garlic in the 2 tbsp of butter, until soft.
- When the tomatoes are done roasting, stir in the tomatoes and spices and cook for about 5 minutes.
- Stir in the pumpkin puree, broth, milk, wine and brown sugar.
- Simmer for about 10 – 15 minutes.
- Using a hand blender puree the soup, then simmer for a few more minutes.
- Serve with a dollop of sour cream and enjoy!
PIN IT to make later!
More Delicious Soup Recipes to Try:
Have a soup-er day!
This looks so yummy Jo-Anna, I will be making it very soon!
Thank you Laureen! Enjoy!
looks so creamy, would love to try! I love a good piece of crusty bread with my soup too!
What is the roasted tomato component of this soup?
Is there something missing from the instructions, i.e. spread the 1 lbs of tomato quarters on a baking sheet and roast at 350F for 3/4 hour?
Thanks
Hi Gillian! I must have been tired when I wrote the recipe out haha! Yes, that component was missing, and I have now revised the recipe! Thank you so much for letting me know!
Do I leave the skins on the roasted tomatoes? TYI
Hi! I do leave the skins on the tomatoes for roasting, and depending on whether the skins feel tough after I might remove them before adding the tomatoes to the soup.