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CREAMY ROASTED PUMPKIN AND TOMATO SOUP centered hero view, clean and uncluttered
Joe Rooney

Creamy Roasted Pumpkin and Tomato Soup Recipe Delight

Cozy up with this creamy roasted pumpkin and tomato soup, a delicious and nourishing bowl perfect for chilly days. Featuring roasted pumpkin soup and tomato and pumpkin soup flavors, this easy roasted soup is a comforting fall soup that is vegan and full of wholesome ingredients. Enjoy this healthy pumpkin soup that warms you up and delights your taste buds.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 1 medium Hokkaido pumpkin approx. 1 kg, washed and sliced (skin on)
  • 300 g cherry tomatoes
  • 2 carrots peeled and cut into chunks
  • 1 yellow onion peeled and quartered
  • 1 whole head garlic top sliced off
  • 2 tbsp olive oil
  • 750 ml vegetable stock
  • A splash of balsamic vinegar
  • 150 ml coconut milk
  • Salt & freshly ground black pepper
  • 1-2 tsp dried thyme
  • For garnish: Roasted pumpkin seeds
  • For garnish: Chili flakes
  • For garnish: Pumpkin seed oil

Method
 

  1. Preheat oven to 200°C (fan 180°C). Arrange pumpkin, carrots, onion, cherry tomatoes, and garlic (cut side up) on a baking tray. Drizzle with olive oil, season with salt, pepper, and sprinkle dried thyme over the top.
  2. Roast vegetables for 25–30 minutes, until tender and lightly caramelized.
  3. Transfer roasted vegetables to a blender or large pot. Squeeze the roasted garlic out of its skins and add in. Pour over vegetable stock and a splash of balsamic vinegar, then blend until smooth.
  4. Stir in coconut milk and simmer gently for 5–7 minutes. Adjust seasoning with salt, pepper, or balsamic vinegar if needed.
  5. Ladle into bowls and garnish with roasted pumpkin seeds, chili flakes, and a drizzle of pumpkin seed oil.

Notes

  • Hokkaido pumpkin skin is edible, so no peeling required. For extra flavor, add a pinch of smoked paprika or nutmeg. Soup can be stored in the fridge for 2–3 days or frozen for later.