Roasted Pumpkin & Smoky Tomato Soup (paleo. gf. df & vegan option)

RECIPE BY: AURORA GILBERT
PHOTOGRAPHY BY: Lana Pratt Photography

Serves 4

This is my go-to soup as soon as the cooler weather starts to creep in, so today seemed like the perfect day to post this recipe being that it is the first day of Winter!!

This healthy recipe is super easy to make, jam packed with flavour & has a bit of a twist on a traditional pumpkin soup with the tomatoes & the rich smokey flavour.

I love to jazz this up by adding fresh rocket from the garden, pickled homemade asian chilli’s, nigella seeds, salt & pepper to taste… or dukkha spices sometimes too!!

Now I do this is the thermomix however you can just as easily do this the conventional stovetop way.

Ingredients:
1kg butternut pumpkin
1 onion
2-3 cloves garlic
1 ½  tbsp. coconut oil (odourless)
½ tsp smoked paprika
1-2 tbsp organic, grassfed butter (I like butter and it makes it creamier but could use olive oil for vegan option)
6-7 sun-dried tomatoes
1 litre chicken or vegetable stock or bone broth
salt & pepper

Method:
Preheat oven to 180°C. Chop up your pumpkin, coat with 1 tbsp coconut oil, salt & pepper and place on baking tray to bake for 40mins.

Roughly chop onion and place in thermomix with garlic, ½ tbsp coconut oil, smoked paprika & sun dried tomatoes & blitz for a couple of seconds on high then scrap down the sides & then cook until onion is cooked through.

Once onion mixture is cooked add roast pumpkin & chicken stock & cook for 20 minutes or until it boils, once cooked add butter & blitz in thermomix until smooth and creamy.

Pour into bowls , add fresh rocket or dukkha spices & serve.

Enjoy x