Calories: 154Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 6mgSodium: 2427mgCarbohydrates: 20gFiber: 4gSugar: 10gProtein: 4g Taste, adding more salt as desired. Drizzle with a little olive oil and heavy cream and top with fresh basil. Add in the garlic cloves and the diced pumpkin, sprinkle some salt and roast the pumpkin until it is soft and tender. Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. 1 tablespoon lemon juice It says to put Kosher Salt in the blender but it doesn’t say how much. Taste, adding more salt as desired. Fresh Roma tomatoes are roasted and pureed with pumpkin puree, shallots, garlic, fresh thyme and a few dried spices. Oh yeah, I didn’t have Cayenne Pepper, so I put in a small bit of crushed red pepper (even from the same plant, not the same thing) and then my son reminded me of the cayenne pepper supplements I have, which are straight cayenne pepper. Nutrition information isn’t always accurate. Fresh Roma tomatoes are roasted and pureed with pumpkin, shallots and garlic and a few spices. then I have dried apples that I have been wanting to use up so I put a couple of those in my bowl and some kale too. *If using fresh sage, add it with the thyme to the sautéed shallot and garlic. Add in the minced garlic and cook for 1 minute.To the blender with the tomatoes, add the shallots and garlic, pumpkin puree, paprika, cinnamon, sugar, sage*, nutmeg and lemon juice. 1 teaspoon minced thyme Where can I get the rimmed baking sheet you have? Roast the tomatoes on the middle rack of your preheated oven for 50 to 60 minutes. In a large pot add pumpkin, and also all other ingredients, with the exception of the black pepper. Feel free to swap in fresh sage (1/2 teaspoon fresh sage) if you have it. Bring to a bubble and heat until piping hot. we had chicken last night and I mad chicken stock with the bones so I used it as a base. Oh my gosh, they are so good just by themselves. I think it could work, I just worry that a stick blender might not puree the roasted tomato skins and seeds all the way. In this roasted tomato soup, I blended the roasted tomatoes with pureed pumpkin for a late summer meets fall soup. Put all ingredients except stock into a large roasting tin and turn with your hands to coat everything in the oil. Required fields are marked *. Place the tomato halves, cut-side facing up onto a metal, rimmed baking sheet. To begin making the roasted pepper and pumpkin soup we will first have to prepare the tomatoes and roast the pumpkin. Bring to a bubble and heat until piping hot.Ladle hot soup into bowls and serve with a drizzle of heavy cream and olive oil. Ingredients You can use regular blender/food processor as well to puree the soup. Chop the onions and celery and fry in 1 tbsp of oil until soft. Enjoy! is it possible to use a handheld blender and mix everything right in the soup pot? ","position":7,"name":"Ladle hot soup into bowls and serve with...","url":"https:\/\/www.simplyscratch.com\/2017\/10\/roasted-tomato-pumpkin-soup.html#mv_create_187_7"},{"@type":"HowToStep","text":"*If using fresh sage, add it with the thyme to the saut\u00e9ed shallot and garlic. Roasted Tomato Pumpkin Soup Blanch the tomatoes. Then add in the shallots and garlic, sugar, salt, smoked paprika, cinnamon, sage, cayenne and freshly grated nutmeg. To the blender with the tomatoes, add the shallots and garlic, pumpkin puree, paprika, cinnamon, sugar, sage*, nutmeg and lemon juice. Thank you for teaching me how to do that. Cook for 1 to 2 minutes. Ha ha, I can’t wait to try it the way you made it, so there’s going to be a do over before the week is out. Place the tomato halves, cut-side facing up onto a metal, rimmed baking sheet. Taste, adding more salt as desired. 3/4 teaspoon sugar Thank you for taking the time to make this recipe and leave a review, Theresa! After all of that I have to say it was good once we all got past the heat of the soup. Let cool before transferring the tomatoes into your blender. Add in the minced garlic and cook for 1 minute. Nutrition Information: To answer your questions; season with kosher salt to your personal taste. Not only in temperature but spicy! Once the soup is pureed, you can warm the Roasted Pumpkin and Tomato soup just when you are ready to serve to maximize the nutrient content. Cook Time I was out of Paptrika, I was out of dried Sage, and the stuff in the garden was gone for the year, I bought onions instead shallots, and organic Chicken broth instead of Vegitable (next time I will make my own, well before getting it to the point of putting it all together with people standing around smelling something good, and waiting to eat. I had used some on the tomatoes while roasting them, but then noticed that it mentioned about putting some in the blender. Add in the chopped leeks and saute until translucent but not brown. Amount Per Serving: As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Pumpkin soup recipe with fresh fish, shrimp and scallop. 1 hour 20 minutes If you like this recipe, try more recipes like. Remove the skin and cut tomato into half. I love soup and have pumpkins and tomatoes I want to use up. Sorry this is so long, but one more thing. Continuous reheating reduces the nutrition value, hence just warming it before you are ready to serve is a great idea to preserve nutrition. Instead of doing what I really wanted to do on a raining day [read: curl up on the couch and read] I organized my spice drawer. Puree until smooth.Add the tomato/pumpkin puree back into the dutch oven and stir in the vegetable broth (add more broth for a thinner soup).

Safety Cup Hooks, Arris Tm602a Specs, Treasure Island Square Pond Maine, Are There Travel Restrictions For North Carolina, Real Juice Head Office, How To Cure Plantar Fasciitis In One Week, Monoskop Media Archaeology, Exploring Psychology 11th Edition Chapter 1 Study Guide, Linksys Wrt54g2 V1 Manual,