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–+ servings

Roasted Tomato and Pumpkin Tray Bake Soup

This is one of the simplest ways to make soup, where we roast all the veg in the oven and let it do most of the work. The first time we made this soup, we used nothing but veg from the farm, celebrating the transition period from the end of summer to the start of autumn. Tomato season comes to a close, and there are so many pumpkins on the farm. We adapted this recipe from one of our favourite recipes in the Soups chapter of our new cookbook - The Happy Pear 20 which comes out in October 2024!

Takes 1 hour

Serves 4

Ingredients
 

For the soup:

  • 200 g pumpkin 1 cup mashes
  • 1 kg tomatoes 5 cups chopped
  • 1 head of garlic
  • 2 medium red onions
  • 2 medium carrots
  • 1 red pepper bell pepper
  • 1 x 400ml coconut milk 1 ¾ cups
  • 1 litre water 4 ¼ cups
  • 1.5 tsp salt
  • ½ tsp black pepper
  • 3 tbsp olive oil

To garnish:

  • Fresh basil leaves
  • 1 tbsp coconut milk
  • ½ tsp chilli flakes
  • Toast to serve

Instructions
 

Preheat the oven and prepare the vegetables:

  • Preheat the oven to 200°C (392°F). Slice the 200g pumpkin into thin slices. Cut the top off the 1 head of garlic to expose the cloves. Halve the 1kg tomatoes and 2 medium carrots lengthwise. Cut the 1 red pepper in half and remove the seeds and stalk. Halve the 2 medium red onions and remove the skin.

Roast the vegetables:

  • Place the prepared vegetables on a baking tray. Drizzle with 2 tbsp of olive oil and sprinkle with a generous pinch of salt (from the 1.5 tsp total). Roast in the preheated oven for 50 minutes, until the vegetables are soft and slightly caramelised.

Blend the soup:

  • Transfer the roasted vegetables, including any juices from the tray, into a blender. Add 400ml coconut milk, 1 litre of water, 1.5 tsp salt, and ½ tsp black pepper. Blend until smooth. Taste and adjust seasoning to your liking by adding more salt, black pepper or chilli.

Garnish and serve:

  • Pour the soup into bowls. Drizzle 1 tbsp of coconut milk over each serving, add fresh basil leaves, and sprinkle ½ tsp chilli flakes for a touch of heat. Serve with toast on the side.
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