Roasted Tomato Pumpkin Soup

Roasted Tomato Pumpkin Soup
Print Recipe
Thick, luscious and a little spicy with roasted flavour. Delicious swirled with sour cream and topped with crispy leeks.
Servings
6 people
Servings
6 people
Roasted Tomato Pumpkin Soup
Print Recipe
Thick, luscious and a little spicy with roasted flavour. Delicious swirled with sour cream and topped with crispy leeks.
Servings
6 people
Servings
6 people
Ingredients
Roasted Tomato Pumpkin Soup
Crispy Leeks
Servings: people
Instructions
Roasted Tomato Pumpkin Soup
  1. Preheat oven to 300℉. Peel pumpkin using a vegetable peeler and cut off stem. Cut in half vertically and scoop out seeds (reserve seeds for roasting if desired). Cut into approximate 1 1/2" chunks and place on a parchment lined baking sheet. Remove stem from tomatoes and cut into quarters. Spread out on a parchment lined baking sheet. Drizzle the pumpkin and tomatoes with 2 tbsp olive oil and roast in preheated oven for 1 1/2 hours. Add garlic cloves to the tray during the last 1/2 hour.
  2. Peel and chop onion into 1/2" chunks. Heat 2 tbsp olive oil in a large soup pot or dutch oven over medium heat, add onion and sauté until starting to soften, approximately 5 minutes. To the pot add roasted vegetables and all remaining ingredients, reserving 1 cup chicken broth to adjust consistency later. Cover and simmer for a minimum 30 minutes. Remove from heat and blend with a hand held emersion blender until smooth. Adjust constituency using reserved chicken broth. Adjust seasoning with salt and pepper. Ladle into serving bowls and swirl in 1 1/2 tbsp of sour cream and top with crispy leeks.
Crispy Leeks
  1. Combine flour, cornstarch, salt and pepper in a shallow dish. Trim ends from leek and rinse well, making sure to rinse under any loose leaves. Cut leek into 1/4" slices and separate rings. Toss leek slices in flour mixture to gently coat. Add oil to a shallow pot or skillet and heat until the oil sizzles when a sprinkle of flour is added. Scoop out half of the leek slices shaking off any excess flour and add to oil. Fry for 4-5 minutes until golden, turning once. Using a slotted scoop remove leeks from oil and allow to drain on a paper towel lined plate. Repeat the frying process with remaining leeks. Keep uncovered at room temperature until ready to use.
Recipe Notes

In this recipe, two baking sheets were used to demonstrate the roasting of the pumpkin and tomatoes, however roast all on one baking sheet if desired. A stand blender can also be used to puree the soup.  Makes approximately 10 cups.

Roasted Tomato Galette

Roasted Tomato Galette is a rustic free form tart of roasted garlic and tomatoes and cheese pastry.
Roasted Tomato Galette
Print Recipe
A rustic free form tart of roasted tomatoes and cheese pastry.
Servings
8 slices
Servings
8 slices
Roasted Tomato Galette is a rustic free form tart of roasted garlic and tomatoes and cheese pastry.
Roasted Tomato Galette
Print Recipe
A rustic free form tart of roasted tomatoes and cheese pastry.
Servings
8 slices
Servings
8 slices
Ingredients
Roasted Tomatoes
Cheese Pastry
Galette
Servings: slices
Instructions
Roasted Tomatoes
  1. Preheat oven to 300℉. Remove stem and quarter tomatoes. In a medium bowl toss together tomatoes, garlic, smoked paprika, olive oil and a generous sprinkle of salt and pepper. Arrange tomatoes skin side down and garlic in a single layer on a parchment lined sheet pan with edges. Roast for 1 1/2 hours. Remove from oven an allow to cool on pan.
Pastry
  1. Using a food processor pulse flour, oregano, salt, pepper and butter until butter is broken down and mixture is crumbly. Add cheeses and pulse 2-3 times to combine. In a small bowl whisk together egg, vinegar and 1 tbsp cold water. With the processor running add gradually until mixture pulls away from the edge. Add remaining 1 tbsp of cold water if necessary. Remove dough from processor and form into an approximate 1" thick disk. Wrap with plastic wrap and chill for at least an hour but can be made and chilled one day ahead. Allow to be at room temperature for 20 minutes prior to rolling.
Galette
  1. Preheat oven to 400℉. Roughly chop garlic and tomatoes into bite site chunks. Roll pastry into a free form circle approximately 14" in diameter and 1/8" thick. Move pastry to a parchment lined baking sheet. Leaving a 2" border arrange roasted tomatoes and garlic in the center of the pastry. Wrap edges over top of tomatoes, creasing slightly as you go. Top center with provolone and basil. Whisk egg with 1 tbsp of water and brush on pastry. Bake for 30 minutes until golden. Allow to rest 2-3 minutes. Cut into slices and serve immediately.