Italian roasted pumpkin soup. This roasted pumpkin soup is amazing but also easy to make. It’s loaded with vegetables and super creamy, you’ll love it!
You ready? Here’s how this goes… First we roast the vegetables in the oven, then simmer in broth and purée everything into a wonderful soup with smoky flavors. Garnish with homemade pesto, done! So easy and so good.
Ingredients
- 500 g pumpkin without seeds
- 1 small eggplant
- 3 tomatoes
- 1 red bell pepper
- 2 red onions, cut into quarters
- 3 cloves garlic, minced
- salt and pepper
- 1 teaspoon sweet paprika
- 2 twigs of fresh thyme
- 5 tbs olive oil
- 2 tbs tomato paste
- 600 ml vegetable broth
- 300 ml milk
- 4 tablespoons homemade pesto
Instructions
Cut the pumpkin and the eggplant into small cubes, cut the bell pepper in half and remove the seeds.
Place the pumpkin, bell pepper, tomatoes, eggplant, red onions and garlic on a rimmed baking sheet. Add olive oil, salt, pepper, sweet pepper and thyme, stir. Transfer to the oven and roast for 30 minutes at 200°C.
In the meantime, make the pesto.
Remove the vegetables from the oven, then peel the tomatoes and the bell pepper. Transfer to a large pot, pour the broth and bring to a boil.
Remove the thyme, add milk and tomato paste, puree until smooth and season with salt and pepper. Serve with pesto, enjoy!
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Anna, could you substitute Zucchini for the eggplant?
Hi Shannon, zucchini will work great here. I hope you love this one!