A bowl of creamy Roasted Tomato Pumpkin Soup will keep you warm and full during these chilly fall and winter months. Fresh Roma tomatoes are roasted and pureed with pumpkin puree, shallots, garlic, fresh thyme and a few dried spices. Drizzle with a little olive oil and heavy cream and then top with fresh basil. Serve with a grilled cheese sandwich. Naturally.
Last Tuesday it was raining all day and the sky was overcast and so dark that it was impossible to decently shoot a recipe. Instead of doing what I really wanted to do on a raining day [read: curl up on the couch and read] I organized my spice drawer.
So lame but it so desperately needed to be done.
In the last year, I’ve saved quite a few empty spice jars with intentions to transfer my homemade spice blends from their small tin, ball jar or [cringe] plastic re-sealable bag to one of these old spice jars. So I spent the afternoon peeling labels, washing, drying and even replenishing some of my spice blends. Not to mention that I weeded out expired spices, combined duplicate jars of things like cinnamon, basil and cumin and made a list of spices that I’m getting low on [hence why I have all these duplicates– I never check before grocery shopping!]. I feel so organized.
Then I put some of these spices to good use. In soup! It’s officially soup season and I’m already deeming fall 2017 to be all about soup. In fact I’m thinking of starting a “Soup of the Week” series because the list of soups I plan to make is a long one. The first tomato soup I’ve ever made [and liked!] I put it in my cookbook. Similar to this recipe, I roasted tomatoes and pureed them with broth and other ingredients.
But that’s where the similarities end. In this roasted tomato soup, I blended the roasted tomatoes with pureed pumpkin for a late summer meets fall soup.
To make this roasted tomato pumpkin soup you will need:
- roma tomatoes
- pumpkin puree
- a large shallot
- cloves of garlic
- fresh thyme
- smoked paprika
- cayenne pepper
- kosher salt
- black pepper
- fresh lemon juice
- vegetable broth
The thyme in my garden was still going strong, so that’s why I’m using fresh. Feel free to swap in fresh sage (1/2 teaspoon fresh sage) if you have it. If you’re using fresh sage, add it with the thyme to the shallots.
First things first – roasting tomatoes! Preheat your oven to 375°. Cut 1-1/2 pounds of Roma tomatoes in half horizontally and place them cut-side up onto a rimmed metal baking sheet [affiliate]. Drizzle with a little olive oil and sprinkle with a teaspoon of kosher salt. Roast on the middle rack of your oven for 50 to 60 minutes.
Meanwhile, sauté a large shallot in a few teaspoons of olive oil. Once soft and translucent, add in 2 minced cloves of garlic and a teaspoon of minced fresh thyme. Cook for 1 to 2 minutes.
Transfer the roasted tomatoes to your blender or food processor.
Then add in the shallots and garlic, sugar, salt, smoked paprika, cinnamon, sage, cayenne and freshly grated nutmeg.
Lastly add in 1-1/2 cups pumpkin puree and blend until smooth.
Add in 4 cups of vegetable broth (more for a thinner soup) and stir and heat until piping hot.
Season with salt and pepper, taste and adjust the seasonings to your preference.
I served this roasted tomato pumpkin soup with a light drizzle of olive oil and heavy cream with more freshly ground black pepper and soup crackers, of course.
This soup is delish! It’s a soup I would serve in a mug and joyfully sip it while in my comfiest of clothes and my fuzziest of socks.
It is a warm soup hug for your soul.
Roasted Tomato Pumpkin Soup
- 6 large roma tomatoes, about 1-1/2 pounds total weight
- 2 tablespoons olive oil
- kosher salt
- 1/2 cup diced shallot
- 2 cloves garlic
- 1 teaspoon minced thyme
- 1 teaspoon smoked paprika
- 1/4 teaspoon ground cinnamon, more or less to taste
- 3/4 teaspoon sugar
- 1/4 teaspoon ground sage, or 1/2 teaspoon minced fresh sage (see notes)
- 1/4 teaspoon grated nutmeg
- 1/8 to 1/4 teaspoon cayenne pepper
- 1 tablespoon lemon juice
- 1½ cups pumpkin puree, or 1 can store-bought
- 4 cups homemade vegetable broth, good quality store-bought
- kosher salt, to taste (about 1 to 2 teaspoons)
- Preheat your oven to 375°.
- Wash and cut the tomatoes in half horizontally. Place the tomato halves, cut-side facing up onto a metal, rimmed baking sheet. Drizzle with olive oil and season with a teaspoon of kosher salt.
- Roast the tomatoes on the middle rack of your preheated oven for 50 to 60 minutes. Let cool before transferring the tomatoes into your blender.
- Meanwhile, heat a large dutch oven on medium heat, sauté shallot in a teaspoon of olive oil until soft and translucent. Add in the minced garlic and cook for 1 minute.
- To the blender with the tomatoes, add the shallots and garlic, pumpkin puree, paprika, cinnamon, sugar, sage*, nutmeg and lemon juice. Puree until smooth.
- Add the tomato/pumpkin puree back into the dutch oven and stir in the vegetable broth (add more broth for a thinner soup). Taste, adding more salt as desired. Bring to a bubble and heat until piping hot.
- Ladle hot soup into bowls and serve with a drizzle of heavy cream and olive oil. Top with pepitas, fresh basil and freshly ground black pepper.
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