Tis the season of soup is in full swing and I have basically turned my kitchen into an experimental ground for a flavour town. I have tried out many variations on my roasted tomato soup however this one awarded me with the 10 Stars my husband so difficultly rates me.
After realizing I had left over pumpkin meat from my Thanksgiving Pumpkin Pie I made, which I'll later post, I decided to welcome it into my pot.
Recipe:
Roast Cherry Tomatoes from previous post to use on top of soup.
Soup:
4-5 medium / large tomatoes
1/2 diced onion
3/4 cup pumpkin
1 can of coconut milk
3 tablespoons olive oil (I prefer flavoured olive oils)
1/2 teaspoon salt
1/4 teaspoon of cayenne pepper
Pinch of Saffron
In pan add a 2 tablespoons of oil to heated pan, add onions and stir until golden brown. Add chopped tomatoes and stir regular. Keep covered so the heat will begin to break the tomato down. Add 1/2 teaspoon of salt and 1/4 teaspoon of cayenne pepper. Continue to stir and cover for 5-10 minutes or until the mixture becomes primarily liquid.
Add to a blender and breakdown until there are no onion or tomato pieces remaining. Be very careful as the mixture is quite hot. Add back to pan and fold in pumpkin until evening mixed. Add 1 can of coconut milk to the mixture and blend until there is one consistent colour, saving a tablespoon of coconut milk to decorate bowls with.
Add a dribble of coconut milk to the top as well a generous amount of roasted tomatoes and a pinch of saffron to the top. This meal is a huge hit in our home and I hope it will be in yours as well. Bon Appetite!
After realizing I had left over pumpkin meat from my Thanksgiving Pumpkin Pie I made, which I'll later post, I decided to welcome it into my pot.
Recipe:
Roast Cherry Tomatoes from previous post to use on top of soup.
Soup:
4-5 medium / large tomatoes
1/2 diced onion
3/4 cup pumpkin
1 can of coconut milk
3 tablespoons olive oil (I prefer flavoured olive oils)
1/2 teaspoon salt
1/4 teaspoon of cayenne pepper
Pinch of Saffron
In pan add a 2 tablespoons of oil to heated pan, add onions and stir until golden brown. Add chopped tomatoes and stir regular. Keep covered so the heat will begin to break the tomato down. Add 1/2 teaspoon of salt and 1/4 teaspoon of cayenne pepper. Continue to stir and cover for 5-10 minutes or until the mixture becomes primarily liquid.
Add to a blender and breakdown until there are no onion or tomato pieces remaining. Be very careful as the mixture is quite hot. Add back to pan and fold in pumpkin until evening mixed. Add 1 can of coconut milk to the mixture and blend until there is one consistent colour, saving a tablespoon of coconut milk to decorate bowls with.
Add a dribble of coconut milk to the top as well a generous amount of roasted tomatoes and a pinch of saffron to the top. This meal is a huge hit in our home and I hope it will be in yours as well. Bon Appetite!