Quick & Easy

Roasted pumpkin and tomato soup

This hearty roasted pumpkin and tomato soup is a fantastic warming winter dish.
roasted pumpkin and tomato soup



1.Preheat oven to 200°C/400°F.
2.Place pumpkin in a medium baking dish; spray with oil. Roast about 20 minutes or until pumpkin is browned lightly.
3.Meanwhile, heat a lightly oiled medium saucepan over medium heat; cook onion, tomato and garlic, stirring, until onion is soft. Stir in paste, rice, the water and stock; bring to the boil. Reduce heat; simmer soup, uncovered, for about 30 minutes or until rice is tender.
4.Divide pumpkin among serving bowls; top with soup, sprinkle with almonds to serve. Top with fresh thyme, if you like.

Under-ripe tomatoes should be left at room temperature to ripen and develop colour and flavour. All tomatoes should be taken out of the fridge at least half an hour before use. Smoked almonds are available from most major supermarkets.


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