Another Pumpkin Soup but well worth trying!
Roasted Tomato & Pumpkin Soup (serves 6)
1 onion chopped
6 cloves of garlic minced (or less if you like)
2 tbsp butter
500 gram tomatoes cut into quarters
1.5 kg butternut pumpkin, cut in half, skin on
1/4 tsp paprika
1/2 – 1 tsp oregano
salt & fresh ground pepper
1/2 liter vegetable broth
400 ml milk
splash white wine
2 tsp brown sugar
sour cream for garnish
Preheat your oven to 200 ℃ degrees.
Line two baking sheet with parchment paper.
Put the pumpkin pieces cut side up on the baking sheet, toss with olive oil and a bit of salt & pepper, bake for 60 – 70 minutes until the flesh feels soft.
Put the tomatoes onto the other baking sheet, toss with olive oil and a bit of salt & pepper, spreading them evenly over the sheet and bake for 20 – 30 minutes.
In the meant time, in a large soup pan, cook the onions and garlic in the 2 tbsp of butter, until soft.
When the tomatoes are done roasting, stir in the tomatoes and spices and cook for about 5 minutes.
When the pumpkins are done, scoop the seeds out of pumpkin and discard. Use a large spoon to scoop out the pumpkin flesh and put in the soup pan. Stir in broth, milk, wine and brown sugar.
Simmer for about 10 – 15 minutes.
Using a hand blender puree the soup, then simmer for a few more minutes. If you do think the soup looks too thick to your liking add some more vegetable broth.
Serve with a dollop of sour cream and enjoy!