Roasted Tomato + Pumpkin Soup

I don't want to keep you too long (you've got a soup to make!) but I just want to say, this is the best soup I have ever made. Which feels like a great achievement because even on my off days I feel I make quite a nice soup. The great thing about this recipe is that it's almost foolproof, yet totally delicious, quick and easy. It's the perfect dinner for cold winter nights - and is even more delectable with a fresh slice of buttered sourdough!

What You Will Need;

8 fresh tomatoes

1/4 medium pumpkin

2 medium potatoes

1 onion

2 garlic cloves

1/2 tsp thyme

2 1/2 cups bone broth (for vegan option - substitute for vegetable broth)

1 tbsp olive oil

salt & pepper to taste

Begin by preheating your oven to 180 degrees and grabbing out a large oven tray. Wash your tomatoes well and begin slicing into quarters, removing the core. Place the tomatoes into the tray and roast for about 35 minutes, or until soft. In the meantime, cut your potato and pumpkin into bite sized pieces, setting aside while you chop the garlic and onion. Take out a medium sized pot and place onto a high heat over the stove. Add the olive oil, and once the pot is hot, add in the onion and garlic. Cook for a few minutes, then add the potato, pumpkin and thyme. Give these a good stir allowing the flavours to coat the veggies. Next, pour in the bone broth and bring to a boil. Simmer the vege until the potato and pumpkin are soft, and add in the roasted tomatoes. Season with a generous amount of salt and pepper, and spoon the soup into a blender. Blend on high until smooth. Make sure to taste your master piece! This is supposed to be the best soup ever...remember? Make sure to add additional seasoning if necessary.

Love and wellness,