Pumpkin Tomato Soup
Roast pumpkin, tomatoes and vegetables and blend with chicken broth for a very tasty soup.
Ingredients
- 40 ounces Fresh Pumpkin from a sugar pumpkin
- 2 small Red Onion
- 2 heads Garlic
- 3 ribs Celery
- 1 tablespoon Salt
- 3 tablespoon Olive Oil
- 10 pieces Roma Tomatoes
- 2 teaspoon Dry Oregano
- 900 ml Chicken Broth
- ¼ cup Tomato Paste
- 2 tablespoon Fresh Cilantro
Instructions
- Start by preheating your oven to 380F and lining a baking tray with parchment paper.
- Cut the small pumpkin in four. Scrape out the insides and peel the exterior skin. Chop the prepared pumpkin into chunks and place on the lined tray.
- Cut the tops of the garlic bulbs, to expose the cloves, and place them on the tray. Peel the onions and cut it in quarters. Cut the celery ribs in 3 inch pieces and place them, and the onions on the baking tray.
- Drizzle 2 tablespoon of the olive oil over the vegetables. Sprinkle on 1 teaspoon of the salt.
- Cut the Roma tomatoes lengthwise, and place in a 9"x13" baking dish. Drizzle with 1 tablespoon olive oil and then sprinkle with the 1 teaspoon of salt and the oregano.
- Place the veggie tray and the tomatoes in the preheated oven. Bake for 50 minutes.
- Remove the roasted garlic bulbs from the tray to cool. Transfer the roasted veggies and tomatoes to a Dutch oven or soup pot. Squeeze the garlic cloves out of the bulbs and into the pot.
- Add the broth to the pot and simmer for 15 minutes. Whisk in the tomato paste into the soup and then use an immersion blender to puree the soup.
- Serve the soup with a dollop of sour cream, fresh chopped cilantro, and roasted pumpkin seeds.
Video
Nutrition
Calories: 162kcalCarbohydrates: 23gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 3mgSodium: 1823mgPotassium: 936mgFiber: 3gSugar: 9gVitamin A: 16384IUVitamin C: 26mgCalcium: 95mgIron: 3mg
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