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Roasted Pumpkin & Tomato Soup

A silky smooth soup made from oven-roasted pumpkin and tomatoes, perfect for cozy fall meals.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Dinner, Soup
Cuisine: American, Autumn
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Roasted Vegetables
  • 4 cups pumpkin peeled and cubed
  • 4 tomatoes halved
  • 1 medium onion quartered
  • 4 cloves garlic unpeeled
Soup Base
  • 3 cups vegetable broth
  • 0.5 cup heavy cream optional
  • 1 tsp fresh thyme

Equipment

  • Baking sheet
  • Large pot
  • Blender or immersion blender

Method
 

  1. Preheat oven to 425°F (220°C).
  2. Toss pumpkin, tomatoes, onion, and garlic with olive oil and seasoning.
  3. Roast until tender and caramelized, about 35–40 minutes.
  4. Remove garlic from skins and transfer vegetables to blender.
  5. Add broth and thyme, blend until smooth.
  6. Heat gently and stir in cream if using.

Notes

Freeze well and reheat gently for best texture.