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Roasted Pumpkin and Tomato Soup

A community recipe by

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A Good Food mag recipe. Easy and really special. The smell in the house while it's roasting is wonderful.


Serves: 0

  • ⅔ kilogram pumpkin (or winter squash)
  • ½ kilogram 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
  • ⅞ litre vegetable broth (or chickens stock)


Roasted Pumpkin and Tomato Soup is a community recipe submitted by scoffypig and has not been tested by so we are not able to answer questions regarding this recipe.

  • 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.
  • Tell us what you think

    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.

      Posted by farmerj on 15th April 2013
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