Pumpkin and Tomato Soup

 

This recipe is THE simplest, yummiest, easiest Pumpkin Soup recipe. Using the in-season squash, pumpkin, you’ll be able to taste autumn. The flavour of the coriander and chilli flakes alongside the mild pumpkin-tomato sauce will leave you wishing you’d made double the batch.

Serves: 4 servings

Time to Make (including oven time): 10 minutes preparation and 30 minutes to cook

Storage instructions: Eat immediately or store in fridge for up to 48 hours

Gluten-free  Dairy-free  Vegan

Ingredients:

  • 2 tbsp olive oil
  • 3 garlic cloves, crushed
  • 1 red pepper, diced
  • 1 pumpkin, roughly 800g (par boiled or pre roasted)
  • 1 large carrot, chopped into cubes
  • 2 cans of tomatoes (combined weight 800g)
  • 1 tsp chilli flakes
  • 1 tsp coriander
  • Pinch of pepper
  • 100ml vegetable stock
  • 6 tbsp Real Good Ketchup

Method:

  • Start by dicing the pumpkin. Then lightly fry the garlic and pepper in the olive oil in a frying pan, before adding in the diced pumpkin. Fry for 10 minutes.
  • Add into the pan the tinned tomatoes and chopped carrot. Add in the remaining ingredients into the pan and boil on a low heat for about 30 minutes, until the pumpkin is cooked and the sauce has begun to thicken.
  • Top with black pepper and serve with sour cream/vegan cream, quinoa or baked sweet potatoes to really impress your guests.

Created by Beth Heddle and Real Good Ketchup