Roast pumpkin and cherry tomato soup

Recipe from: 2009
pumkin soup

Ingredients 8
Servings 1
Minutes 30 minutes


Serving Change
  • 1.2
    pumpkin, peeled and cubed
  • Two handfuls of cherry tomatoes
  • A few sprigs of thyme
  • Sea salt and black pepper
  • 2
    leeks, sliced
  • 1
    chicken or vegetable stock
  • 4
    olive oil
  • 1
    thyme leaves


30 minutes
Place the pumpkin, cherry tomatoes and thyme sprigs on a baking tray. Drizzle with half the olive oil and sprinkle salt and pepper over before mixing up to coat all the vegetables. Roast in a pre-heated oven at 200°C for about 30 minutes. Give the tray a shake every now and then. When done, discard the thyme sprigs.

 Heat the remaining oil in a saucepan. Fry the leeks with the thyme leaves until soft. Add the pumpkin, tomatoes and stock and simmer over a low heat for about 15 minutes. Blend the soup with a hand blender. If you don’t like chunky bits or tomato seeds in your soup, pass it through a sieve before serving. Season to taste with salt and black pepper.

Serve with fresh bread.

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Read more on: soup  |  slow cook


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