Name: Creamy Roasted Pumpkin and Tomato Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1 medium Hokkaido pumpkin (approximately 1 kg), washed and sliced with 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 tablespoons olive oil, for roasting; 750 ml vegetable stock, or chicken stock if preferred; 150 ml coconut milk; 1-2 teaspoons dried thyme; 1 splash balsamic vinegar; to taste salt and freshly ground black pepper; Optional toppings, roasted pumpkin seeds, chili flakes, pumpkin seed oil, fresh sage or parsley

Description

This creamy roasted pumpkin and tomato soup features caramelized pumpkin and cherry tomatoes blended with aromatic garlic, carrots, and thyme, finished with a hint of balsamic vinegar and creamy coconut milk for a rich, silky texture. Perfect for cooler months or as an elegant starter, this soup balances natural sweetness with subtle depth and comes together in under an hour.

Ingredients

Scale

1 medium Hokkaido pumpkin (approximately 1 kg), washed and sliced with 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 tablespoons olive oil, for roasting
750 ml vegetable stock, or chicken stock if preferred
150 ml coconut milk
1-2 teaspoons dried thyme
1 splash balsamic vinegar
to taste salt and freshly ground black pepper
Optional toppings, roasted pumpkin seeds, chili flakes, pumpkin seed oil, fresh sage or parsley

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Instructions

Prepare the Vegetables: Rinse the Hokkaido pumpkin under cold water and pat dry. Slice into wedges roughly 2 to 3 inches thick, leaving the skin on. Arrange the pumpkin wedges, carrots, onion, whole garlic head, and cherry tomatoes on a large baking sheet lined with parchment paper.
Season and Oil: Drizzle olive oil over all vegetables, then season generously with salt, black pepper, and dried thyme. Toss everything together gently to coat evenly.
Roast at High Heat: Preheat oven to 220°C (425°F) and roast vegetables for 30 to 35 minutes, or until the pumpkin is very tender, tomatoes have burst, and edges are lightly caramelized. Pierce the pumpkin with a fork; it should yield easily with no resistance.
Cool Slightly: Remove the baking sheet from the oven and let vegetables cool for 5 minutes so they're easier to handle.
Transfer to Pot: Scoop roasted vegetables into a large pot, scraping any caramelized bits from the baking sheet. Squeeze soft garlic cloves from their skin directly into the pot.
Add Stock and Simmer: Pour in the 750 ml vegetable stock and bring to a simmer over medium heat. Let bubble gently for 5 minutes to allow flavors to meld.
Blend Until Smooth: Using an immersion blender, blend the mixture until completely smooth and creamy, about 2 to 3 minutes. Alternatively, carefully transfer in batches to a high-powered blender, then return to the pot.
Finish with Creaminess: Stir in the 150 ml coconut milk and a splash of balsamic vinegar. Taste and adjust seasoning with additional salt, black pepper, or thyme as needed.
Serve: Ladle soup into bowls and top with roasted pumpkin seeds, a pinch of chili flakes, and a light drizzle of pumpkin seed oil. Serve hot with crusty bread.

Prep Time: 15 minutes
Cook Time: 40 minutes