Roasted Pumpkin and Tomato Soup
A community recipe by scoffypigNot tested or verified by Nigella.com
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Put all ingredients except stock into a large roasting tin and turn with your hands to coat everything in the oil. Roast uncovered at 220C/fan 200C/Gas 7 for 35 - 40 mins until everything is very tender. Discard the herb stalks and the garlic skins. Put the rest into a liquidiser in batches with the stock. Pour into a large pan and reheat thoroughly.
Introduction
A Good Food mag recipe. Easy and really special. The smell in the house while it's roasting is wonderful.
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Ingredients
Serves: 0
- 1½ pounds pumpkin (or winter squash)
- 1 pound tomatoes (ripe, quartered)
- 6 cloves garlic
- 1 sprig fresh rosemary
- 2 sprigs thyme
- 1 red onion (peeled and cut into 8 wedges)
- 4 tablespoons olive oil
- 2 pints vegetable broth (or chickens stock)
Method
Roasted Pumpkin and Tomato Soup is a community recipe submitted by scoffypig and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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What 1 Other has said
This delicious soup is perfect for early autumn when the first pumpkins are ready and the last tomatoes are still hanging on the vines. Make a double quantity and freeze some for later.