A perfect way to use up left over pumpkin from Halloween. A stunning autumnal tomato soup recipe using roasted vegetables to give this soup a lovely deep flavour. I have also added red lentils to give this soup a boost of protein, fibre and iron. Top with pumpkin seeds for some extra zinc which is important for healthy winter immunity.

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Roasted Pumpkin & Tomato Soup

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Prep Time 10

Cook Time 1 30

Total Time 1 40

Course Soups

Servings people

Suitable for Special Diet (or adaptable) Dairy-free, Egg-free, Gluten-free, Nut-free, Vegan, Vegetarian

Ingredients

Soup

2 tbsp Olive oil
0.5 Pumpkin (small one; you can use butternut squash)
250 g Tomatoes (fresh and large)
2 Red peppers (deseeded and cut into quarters)
Salt & Pepper
1 White Onion (large)
3 stalks Celery (roughly chopped)
2 cloves Garlic (crushed)
60g Red Lentils
1 handful Basil (fresh is best, but can use oregano, or use dried)
500 ml Stock (vegetable or chicken)
1 tbsp Tomato puree

Toppings

Instructions

Heat your oven to 200 degrees.
Rub one tablespoon of oil over the tomatoes, peppers and butternut squash and season lightly with salt and pepper.
Place the butternut squash into the oven for 30 minutes.
Add the peppers and tomatoes, turn down the oven to 180 and roast for another 15-20 mins until they are softened.
Take out of the oven to cool and when cooled enough scoop the flesh out of the squash.
Add one tablespoon of olive oil to a frying pan and fry the onion and celery for 5-7 minutes until soft.
When nearly cooked add the crushed garlic for a minute .
Place all the ingredients in a large heavy based saucepan and simmer for 15 minutes until the red lentils are soft.
Blitz in the blender adding more stock if needed.
Serve with pumpkin seeds and a dollop of crème fraiche.

Notes

Chefs Tip:

You can use an ice cream scoop to deseed the squash.
For dairy-free and plant-based options use vegetable stock and Oatly Fraiche.
Storage – store in the fridge for up to 4 days or freeze for up to 3 months.

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