Roasted Tomato and Pumpkin Bisque
(from clair’s recipe box)
Ben doesn’t like plain creamy soups – add corn for him for texture.
Source: http://www.aprettylifeinthesuburbs.com/roasted-tomato-pumpkin-soup/
Prep time: 15 minutes
Cook time: 45 minutes
Serves 6 people
Categories: Soup
Ingredients
- 1/3 cup green onion, GREEN PARTS ONLY, chopped
- 6 cloves of garlic, intact but crushed
- 2 tbsp butter
- 1 lb tomatoes, cut into quarters
- 1/4 tsp paprika
- 3/4 tsp oregano
- salt & fresh ground pepper
- 2 cups vegetable broth
- 11/2 cups milk
- splash white wine
- 2 tsp brown sugar
- 21/2 cups pure pumpkin puree
- sour cream for garnish
Directions
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Preheat your oven to 400 degrees.
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Line a baking sheet with parchment paper.
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Cut the tomatoes into quarters, toss with olive oil and a bit of salt & pepper.
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Transfer the tomatoes to the baking sheet, spreading them evenly over the sheet and bake for 20 – 30 minutes.
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In the meant time, in a large soup pot, cook the green onions and garlic in the 2 tbsp of butter, until soft. FISH OUT GARLIC AND DISCARD BEFORE MOVING ON.
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When the tomatoes are done roasting, stir in the tomatoes and spices and cook for about 5 minutes.
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Stir in the pumpkin puree, broth, milk, wine and brown sugar.
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Simmer for about 10 – 15 minutes.
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Using a hand blender puree the soup until very smooth, then simmer for a few more minutes.
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Serve with a dollop of sour cream and enjoy!