I’ve been holding out on you all since I first made this soup and I’m seriously just ready to share it with you now!
You see, I’ve always had a soft spot for tomato soups and a deep love for the earthy richness of pumpkin soups. But it wasn’t until recently that I thought, “Why not bring these two favorites together?” The result? An absolute revelation in flavor and simplicity; one that you might not expect but once you try it, feel very happy you know it!
My journey with this recipe began shortly after returning from our honeymoon. The mister and I stumbled upon the most charming squash stand in Prince Edward County. The array of pumpkins and squash was so captivating, I couldn’t help but grab a few and start dreaming up some new recipes.
This soup is a tribute to that moment, a blend of the familiar comfort of tomato soup and the autumn desire for pumpkins. The best part about this Pumpkin Tomato Soup is that it’s a one sheet pan wonder!
I even left the skin on the pumpkin; if you’ve ever had to remove the skin for a recipe; you will know how happy I am about this! Not to mention the addition to all that nutrition that is often carved off.
Dukkah is an Egyptian and Middle Eastern condiment consisting of a mixture of herbs, nuts, and spices. This blend of nuts, typically pistachios or hazelnuts, combined with sesame seeds, cumin, and coriander, offers a nutty, toasty, and slightly spicy element. It’s traditionally used as a dip with bread or fresh vegetables for an hors d’œuvre and in this case a sprinkle of Dukkah will transform this soup entirely!
While it might look incredibly aesthetic on top of the soup, it’s not just a garnish but an integral part of the soup’s flavor profile, providing a delightful crunch and a burst of Middle Eastern flair. My homemade Dukkah has been a little secret weapon of mine for quite some time; I always make sure I have this blend in my cupboard because you truly never know when it can take a dish up a notch (spoiler alert: it will always take the dish up a notch!).
Roasting the pumpkin with cherry tomatoes, onions, and garlic on a single sheet pan not only makes preparation a breeze but also intensifies the flavours. The beauty of this soup lies in its rustic approach – no need to peel the pumpkin, and the skin adds so much to this soup. Once roasted, everything goes into the blender, creating a creamy, velvety soup that’s a hug in a bowl. This recipe makes enough to serve four and it’s very easy to increase the quantity if you’re looking to meal prep or share it with many!
I encourage you to enjoy this soup with a little extra lust for life! Serving this soup feels a little like love in a bowl; it’s a nice little reminder that sometimes two unexpected ingredients can come together with a sprinkle of imagination and thoughtfulness and transform into something that’s both unique and familiar! So, embrace those early evenings with a comforting bowl of my delightful Pumpkin Tomato Soup.
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