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RECIPE
21 INGREDIENTS15 STEPS2hr 30min

Roasted Tomato Pumpkin Soup

Thick, luscious and a little spicy with roasted flavour. Delicious swirled with sour cream and topped with crispy leeks.
Roasted Tomato Pumpkin Soup Recipe | SideChef
Thick, luscious and a little spicy with roasted flavour. Delicious swirled with sour cream and topped with crispy leeks.
Compelled to Cook
Helping you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.
https://www.compelledtocook.com
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Compelled to Cook
Helping you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.
https://www.compelledtocook.com
2hr 30min
Total Time
$1.63
Cost Per Serving

Ingredients

US / METRIC
Servings:
6
Serves 6

Roasted Tomato Pumpkin Soup

11 3/4 cups
2 1/4 cups
2 cloves
Garlic , peeled
1/4 cup
1
Large  Onion
5 cups
Chicken Broth
up to 6 cups
or Vegetable Broth
1 Tbsp
Fresh Oregano
or 1 teaspoon of Dried Oregano
1/2 tsp
Dry Mustard
1/2 tsp
1/4 tsp
1/4 tsp
Chili Powder
1 pinch
Crushed Red Pepper Flakes
1/2 cup
Sour Cream , divided

Crispy Leeks

1 Tbsp
1/4 tsp
1
Large  Leek
1 cup
Canola Oil
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Nutrition Per Serving

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CALORIES
583
FAT
51.7 g
PROTEIN
5.6 g
CARBS
28.1 g

Cooking Instructions

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Step 1
Preheat oven to 300 degrees F (150 degrees C).
Step 2
Peel Pumpkins (11 3/4 cups) using a vegetable peeler and cut off stem.
Step 3
Cut in half vertically and scoop out seeds, reserve seeds for roasting if desired.
Step 4
Cut into approximate 1 1/2-inch chunks and place on a parchment lined baking sheet.
Step 5
Remove stem from Roma Tomatoes (2 1/4 cups) and cut into quarters.
Step 6
Spread out on a parchment lined baking sheet. Drizzle the pumpkin and tomatoes with Olive Oil (1/4 cup) and roast in preheated oven for 1 1/2 hours. Add Garlic (2 cloves) to the tray during the last 1/2 hour.
Step 7
Peel and chop Onion (1) into 1/2-inch chunks. Heat 2 tbsp olive oil in a large soup pot or dutch oven over medium heat, add onion and sauté until starting to soften, approximately 5 minutes.
Step 8
To the pot add roasted vegetables, Chicken Broth (4 cups) , Fresh Oregano (1 Tbsp) , Smoked Paprika (1/2 tsp) , Dry Mustard (1/2 tsp) , Dried Sage (1/4 tsp) , Salt (1/2 tsp) , Ground Black Pepper (1/2 tsp) , Chili Powder (1/4 tsp) , and Crushed Red Pepper Flakes (1 pinch) . Cover and simmer for a minimum 30 minutes.
Step 9
Remove from heat and blend with a hand held emersion blender until smooth. Adjust consistency using Chicken Broth (1 cup) . Adjust seasoning if desired.
Step 10
Combine All-Purpose Flour (1 Tbsp) , Corn Starch (1 Tbsp) , Salt (1/4 tsp) , and Ground Black Pepper (1/4 tsp) in a shallow dish.
Step 11
Trim ends from Leek (1) and rinse well, making sure to rinse under any loose leaves. Cut leek into 1/4 inch slices and separate rings.
Step 12
Toss leek slices in flour mixture to gently coat.
Step 13
Add Canola Oil (1 cup) to a shallow pot or skillet and heat until the oil sizzles when a sprinkle of flour is added. Scoop out half of the leek slices, shake off any excess flour, and add to oil.
Step 14
Fry for 4-5 minutes until golden, turning once. Using a slotted scoop remove leeks from oil and allow to drain on a paper towel lined plate. Repeat the frying process with remaining leeks. Keep uncovered at room temperature until ready to use.
Step 15
Ladle soup into serving bowls. Swirl a dab of Sour Cream (1/2 cup) into each and top with crispy leeks.
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Nutrition Per Serving
Calories
583
% Daily Value*
Fat
51.7 g
66%
Saturated Fat
7.3 g
36%
Trans Fat
0.1 g
--
Cholesterol
19.1 mg
6%
Carbohydrates
28.1 g
10%
Fiber
2.6 g
9%
Sugars
12.3 g
--
Protein
5.6 g
11%
Sodium
1098.2 mg
48%
Vitamin D
--
--
Calcium
117.3 mg
9%
Iron
2.7 mg
15%
Potassium
887.0 mg
19%
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