Happy New Year to all 🙂 Hope you all are doing great! Starting off the new year on a healthy note with a tasty and hearty roasted tomato pumpkin soup . It’s super easy to make and delicious and without any cream or butter. Yay! Been making a lot of soups and stews lately, which is much needed considering how crazy cold it is here in Ottawa. Already seen what -30 celsius feels like and winter has just begun …Give this recipe a try, it’s a twist on regular tomato soup and tastes awesome. In fact we got to try tomato pumpkin soup at a restaurant here in Ottawa called Wilf & Ada’s and it was delicious, had to try this combination and it came out so good. I like to serve this soup with grilled cheese sandwich (not so healthy) but you can serve it as it is or with some grilled bread. Enjoy!
- 5-6 small tomatoes (cut into thick slices)
- 1 small butternut squash or pumpkin (peeled and cut into medium wedges)
- 2 large cloves of garlic (whole)
- ½ medium onion (roughly sliced)
- 1 cup carrots (roughly cut)
- 1 tbsp honey or maple syrup
- ¼ teaspoon cayenne pepper or ½ tsp paprika
- ½ tsp Italian seasoning
- 2 tablespoon olive oil
- 2 cups of water or vegetable broth (or adjust for a thicker or thinner consistency)
- Salt and pepper to taste
- Toasted pumpkin seeds for garnish (optional)
- Preheat oven to 430 F. Line a baking tray with aluminum foil and grease with some oil.
- Place the pumpkin wedges on the tray and add 1 tablespoon of olive oil and some salt and pepper. Mix well and bake the pumpkin for ½ hour or until soft.
- You can prick one piece with a knife to check if the pumpkin is soft.
- In the same tray add the tomatoes, garlic, carrots, onions, some more olive oil, salt and pepper. With the help of a spatula mix well.
- Broil or grill on high for 20-25 minutes. Keep an eye, you are looking to get some color on the vegetables.
- Once done, let it cool a bit and blend to make a smooth puree.
- Take out the puree in a pot and add 2 cups of water. (you can add more or less as per preference.
- Then add the cayenne pepper, Italian seasoning and sugar. Let the soup boil for 10-15 minutes.
- If you see some froth on top remove as much as you can with the help of a spatula.
- Give it a taste and adjust the salt and sugar, you can also add some more water if needed.
- Serve hot and garnish with some butter, Italian seasoning and toasted pumpkin seeds. Enjoy on its own or with some grilled cheese 🙂