Roasted tomato and pumpkin soup
Ingredients
Ingredients
- 5 tomatoes
- 450 g frozen pumpkin
- 2 garlic cloves
- 1 onion
- 1 tbsp onion
- 1 tbsp ras el hanout
- 1 tsp dried thyme
- 70 g tomato puree
- 1 l water
- 1 vegetable stock cube
- salt, pepper
Instructions
Preparation
- Preheat the oven to 200 degrees and line a baking tray with baking paper.
- Make sure that the pumpkin is thawed if necessary, remove the tomatoes from their crowns and cut them into wedges and peel the cloves of garlic.
- Mix the pumpkin, tomato and garlic with the oil, ras el hanout, thyme and salt and pepper to taste. Place them on the baking tray and bake the vegetables in the oven for about 35 minutes.
- Heat a pan with a little oil on the fire. Chop the onion and fry the onion in the pan. Add the tomato paste and stir fry for 1 minute.
- Add the vegetables, water and stock cube and let it boil for 10 minutes. Puree the soup and let it boil for another 5 minutes.
- Taste whether the soup is well seasoned and if not, add a little more salt, pepper and thyme.
- Enjoy with a baguette, naan or a sandwich.
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