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!


  • 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
  • 1/21 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


  1. Preheat your oven to 400 degrees.
  2. Line a baking sheet with parchment paper.
  3. Cut the tomatoes into quarters, toss with olive oil and a bit of salt and pepper.
  4. Transfer the tomatoes to the baking sheet, spreading them evenly over the sheet and bake for 20 – 30 minutes.
  5. In the meant time, in a large soup pot, cook the onions and garlic in the 2 tbsp of butter, until soft.
  6. When the tomatoes are done roasting, stir in the tomatoes and spices and cook for about 5 minutes.
  7. Stir in the pumpkin puree, broth, milk, wine and brown sugar.
  8. Simmer for about 10 – 15 minutes.
  9. Using a hand blender puree the soup, then simmer for a few more minutes.
  10. Serve with a dollop of sour cream and enjoy!

Keywords: tomato soup, pumpkin soup, roasted tomato soup