Roasted Tomato Pumpkin Soup

Ingredients

• 6 large roma tomatoes (about 1-1/2 pounds total weight)
• 2 tablespoons olive oil
• kosher salt
• 1/2 cup diced shallot
• 2 cloves garlic
• 1 teaspoon minced thyme
• 1 teaspoon smoked paprika
• 1/4 teaspoon ground cinnamon (more or less to taste)
• 3/4 teaspoon sugar
• 1/4 teaspoon ground sage (or 1/2 teaspoon minced fresh sage (see notes))
• 1/4 teaspoon grated nutmeg
• 1/8 to 1/4 teaspoon cayenne pepper
• 1 tablespoon lemon juice
• 1 1/2 cups 100% pure pumpkin purée
• 4 cups homemade vegetable broth (good quality store-bought)
• kosher salt (to taste (about 1 to 2 teaspoons))

Instructions

1. 1

   Preheat your oven to 375℉ (190℃).

2. 2

   Wash and cut the tomatoes in half horizontally. Place the tomato halves, cut-side facing up onto a metal, rimmed baking sheet. Drizzle with olive oil and season with a teaspoon of kosher salt.

3. 3

   Roast the tomatoes on the middle rack of your preheated oven for 50 to 60 minutes. Let cool before transferring the tomatoes into your blender.

4. 4

   Meanwhile, heat a large dutch oven on medium heat, sauté shallot in a teaspoon of olive oil until soft and translucent. Add in the minced garlic and cook for 1 minute.

5. 5

   To the blender with the tomatoes, add the shallots and garlic, pumpkin puree, paprika, cinnamon, sugar, sage*, nutmeg and lemon juice. Puree until smooth.

6. 6

   Add the tomato/pumpkin puree back into the dutch oven and stir in the vegetable broth (add more broth for a thinner soup). Taste, adding more salt as desired. Bring to a bubble and heat until piping hot.

7. 7

   Ladle hot soup into bowls and serve with a drizzle of heavy cream and olive oil. Top with pepitas, fresh basil and freshly ground black pepper.