Roasted Pumpkin Tomato Soup

Sweet & Sour, Tangy Roasted Pumpkin Tomato Soup

 

 Pumpkin is a vegetable which my family members never like to see and eat. But I never want to keep away my family members from its health benefits. So I always use it to thicken my curries. I was planning to make pumpkin soup since long but I knew my son will immediately recognize its flavor so was hesitating to make it. Last week I came across this roasted pumpkin  with tomato soup and I tried it on the same day...Amazingly it did a wonder in my house. Its barbequed and roasted flavored along with tangy tomato gave a unique flavor to soup and everyone enjoyed the soup. It is healthy, tasty and filling and am sure you and your loved one will ask more n more...Try this recipe to make Roasted Pumpkin Tomato soup.

  

YIELD :4 persons

Ingredients:

Pumpkin - 500 gms
Tomatoes - 300 gms
Onion - 2 medium size
Garlic - 3-4 big cloves
Olive oil - 1 tsp
Salt as per taste
Pepper powder as per taste
Mixed Italian herb - 1 tsp (Optional)
Vegetable stock - 1 cup (Use water or chicken stock to substitute)
Lemon - 2 tbsp (as  per taste)
Coriander leaves for garnishing
 

Method:

1. Discard the skin and seeds of pumpkin and chop them in big cubes.
2. Chop tomatoes and onion as well in big cubes.
3. Combine pumpkin, tomato, onions, garlic cloves in large roasting tin. Toss them with olive oil, salt, pepper and Italian herb if using.
4. Roast uncovered at 220C/fan 200C/Gas 7 for 35 - 40 mins until everything is very tender. 
5. Once done, add them in a sauce pan and add 1 cup of water or vegetable stock and blend it together until smooth and thick soup. (add more water to adjust soup thickness).
6. Simmer on gas until it start to boil. Add lemon juice to balance sour, sweet and spicy taste. You can avoid it if you want to enjoy sweetness of pumpkin.
7. Serve in a bowl and garnish with coriander leaves.

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