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Roasted Pumpkin Tomato Soup

Easy and delicious, soul-warming vegan pumpkin soup.

🍽 Serves 4-5

🕘 55-60 minutes


  • 6 cups of pumpkin

  • 7 medium tomatoes

  • 1 red onion

  • 5 cloves of garlic

  • Extra virgin olive oil

  • Salt, pepper

  • 2 cups vegetable stock

  • ½ - 1 tsp balsamic vinegar

  • ½ tsp salt

  • Cracked pepper to taste


  1. Preheat the oven to 180’C. Prepare all the ingredients. Chop the pumpkin and onion, cut the tomatoes in halves.

  2. Place all vegetables in an oven dish. Sprinkle with extra virgin olive oil, salt and pepper.

  3. Roast for 50 min.

  4. Remove from the oven and place roasted vegetables in a large pot. Add vegetable stock, and blend with a stick blender until smooth.

  5. Add balsamic vinegar, salt, and pepper. Taste and add more balsamic, salt or pepper if needed.😊

  6. Serve with croutons and roasted pumpkin seeds.

  7. Enjoy! 💚


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