Roast Tomato & Pumpkin Soup

In this version I roasted the tomatoes only. Some like to roast the pumpkin too. I suggest if you do, then roast each item separately to speed things up. Makes approx 6 servings

Ingredients:
Approx 1 kg tomatoes (red but not overripe) cut into quarters or thick slices
Approx 1 kg pumpkin, chopped
1 large red pepper (sliced in chunks) optional
1-2 cloves garlic (optional)
1 large onion or 1 med onion and 2-3 leeks finely sliced
1.5 litres water
3 stock cubes
4 tbls olive oil
3 tsps paprika
1/2 tsp dried thyme (or fresh equivalent, finely chopped)
1/2 tsp dried oregano (or fresh equivalent, finely chopped)
2 tsps dried basil (or fresh equivalent, freshly chopped)
Salt and pepper to taste

1.Place tomatoes in an oven pan with a little amount of water to avoid drying or burning too quickly. Roast until edges start browning (do not burn).
If using red pepper place in an oven tray and roast until browned.

2. Meanwhile in a pot place onions (and leeks and garlic if used) with 2 tbls olive oil. Add salt to avoid burning too quickly. Cook until just lightly browned.

3. Dissolve stock cubes in water and add to pot. If not roasting pumpkin, add to the stock and cook until soft. (while tomatoes roast).

4. When tomatoes ready (and pepper, if used) add to the pot. Add remainder of herbs and spices and simmer gently for approx 1 hour.

5. Remove from the heat, cool slightly and with a stick blender, puree all ingredients well.

6. Add last tbls olive oil, salt and pepper to taste and return to stove for a quick boil. If soup too thick for your liking, add about 125ml water and boil, or if you enjoy cream or milk in your soup, add 125mls to the pot, stirring well.

7. Serve piping hot with a dollop of cream if desired and chopped fresh basil and parsley, a crunchy seed loaf and a platter of various cheeses.

Bon appetit!!