Recipe Tomato Pumpkin Soup

Bring the soup to the boil and simmer for approx 30 minutes or until pumpkin is tender.

Recipe tomato pumpkin soup. To the blender with the tomatoes add the shallots and garlic pumpkin puree paprika cinnamon sugar sage nutmeg and lemon juice. How to make roasted tomato and pumpkin soup recipe. Puree add the cream and beans simmer 5 minutes.

Put all ingredients except stock into a large roasting tin and turn with your hands to coat everything in the oil. Discard the herb stalks and the garlic skins. To begin making the roasted pepper and pumpkin soup we will first have to prepare the tomatoes and roast the pumpkin.

Into a large wok heat a tablespoon of olive oil on medium heat. Remove from the heat and puree soup until smooth in food procesor or blender stir in black pepper and serve. Put the rest into a liquidiser in batches with the stock.

Taste adding more salt as desired. Add the tomato pumpkin puree back into the dutch oven and stir in the vegetable broth add more broth for a thinner soup. Peel and chop pumpkin.

Saute the onions for 10 minutes until limp an translucent. Roast uncovered at 220c fan 200c gas 7 for 35 40 mins until everything is very tender. In a large pot add pumpkin and also all other ingredients with the exception of the black pepper.

Add the nutmeg pumpkin tomatoes honey and chicken stock stir and simmer for 5 minutes.