Roasted Tomato Pumpkin Soup
Ingredients
Roasted Tomato Pumpkin Soup
- 1 3 pound Jungle Farm sugar pumpkin cut into 1 1/2" chunks
- 1 pound roma tomatoes quartered
- 2 cloves garlic peeled
- 4 tbsp olive oil divided
- 1 large Jungle Farm onion cut into 1/2" chunks
- 5-6 cups chicken or vegetable broth
- 1 tbsp fresh oregano or 1 tsp dried oregano
- 1/2 tsp smoked paprika
- 1/2 tsp dry mustard powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp ground sage
- 1/4 tsp chili powder
- pinch chili flakes
- 9 tbsp sour cream divided
Crispy Leeks
- 1 tbsp cornstarch
- 1 tbsp all purpose flour
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 large Jungle Farm leek
- 1 cup canola or vegetable oil
Servings: people
Instructions
Roasted Tomato Pumpkin Soup
- 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.
- 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
- 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. Â Makes approximately 10 cups.
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