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
- 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 Fresh Basil (can use oregano, or use dried)
- 500 ml Stock (vegetable or chicken)
- 1 tbsp Tomato puree
- 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.
- 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.