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.
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
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Posted by farmerj on 15th April 2013
Show more commentsThis 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.