Roasted Tomato Pumpkin Soup
Today I am very excited to share with you Roasted Tomato Pumpkin Soup, created in collaboration with The Jungle Farm using their fresh sugar pumpkin, onions and leeks. In exchange for creating easy and delicious recipes for The Jungle Farm I will receive fresh locally grown fruits and vegetables.  The Jungle Farm, centrally located in Alberta is a family orientated farm committed to providing locally grown quality fresh produce. Along with grain farming, The Jungle Farm offers a gorgeous array of herbs, bedding plants, hanging baskets, lettuce gardens, preserves and of course fruits and vegetables. They don’t stop there; you’ll also find family and group activities such as wagon rides, corn maze, farm animals and field trips.  You can find out a whole lot more about The Jungle Farm at www.thejunglefarm.com
My personal favourite is the U pick fruits and vegetables and the vegetable box programs. Over the spring and summer months they offer a weekly vegetable box that includes that week’s seasonal bounty, cleaned, packed and ready for pick up. Along with each box is a weekly e-newsletter highlighting The Jungle Farm events and providing recipes for some of the items included in that week’s box. This is where I come in, working with produce from The Jungle Farm providing a spattering of wonderful, easy to follow recipes to help you use the items in your weekly vegetable box. So be sure to check out the recipe links provided in your newsletter, you just might find something interesting and delicious.  I encourage all visitors to my site to roam around, get to know me and look at all recipes that may interest you.
Roasted Tomato Pumpkin Soup using The Jungle Farm fresh pumpkin, onions and leeks is healthy, luscious and delicious swirled with sour cream and topped with crispy leeks.  You’ll love this recipe because of the rich flavour that develops from roasting the pumpkin and tomatoes.  All ingredients are then added to one pot to make it super easy to put together. It makes a big pot and freezes very well too. Although this is a simple recipe overall it does require a little extra time due to the roasting, so it makes for a wonderful weekend soup when you might have a little more time.
I look forward to creating and sharing many more recipes using local, quality fresh produce from The Jungle Farm and encourage those following today to find me on their favourite social media platform. You can find my Instagram, Pinterest and Facebook links on the homepage.
- 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
- 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
- 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.
- 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.
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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