Name: Roasted Tomato & Pumpkin Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
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

Roasted Tomato & Pumpkin Soup

Print Recipe

Serve this creamy and delicious Roasted Tomato & Pumpkin Soup with a dollop of sour cream, a loaf of warm crusty bread. Cozy dinner heaven!

Author: Jo-Anna Rooney
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes
Yield: 6 servings 1x
Category: Soup

Ingredients

Scale

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

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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!

Keywords: tomato soup, pumpkin soup, roasted tomato soup

Find it online: https://aprettylifeinthesuburbs.com/roasted-tomato-pumpkin-soup/