Roasted Pumpkin and Tomato Chowder

Warm up your kitchen with this comforting and flavorful Roasted Pumpkin and Tomato Chowder, a creamy and vibrant soup that's perfect for fall or any time you crave a hearty, vegetable-packed meal. This recipe shines with the natural sweetness of roasted pumpkin and caramelized grape tomatoes, balanced perfectly by smoky paprika, earthy thyme, and the subtle richness of optional heavy cream. Finished with a velvety texture via an immersion blender and garnished with a sprinkle of fresh parsley, this chowder is as visually appealing as it is delicious. It's easy to prepare in just over an hour, making it an ideal choice for wholesome weeknight dinners or a festive starter for a holiday meal. Whether you're looking for a vegetarian recipe or simply a creative way to use seasonal produce, this roasted pumpkin and tomato chowder is sure to delight your taste buds!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 4 cups (cubed) pumpkin
• 2 cups grape or cherry tomatoes
• 3 tablespoons olive oil
• 1 (medium, diced) yellow onion
• 4 cloves (minced) garlic
• 1 teaspoon (dried) thyme
• 1 teaspoon smoked paprika
• 4 cups vegetable broth
• 0.5 cup heavy cream (optional)
• 1 teaspoon (or to taste) salt
• 0.5 teaspoon (or to taste) black pepper
• 2 tablespoons (chopped, for garnish) fresh parsley

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Spread the cubed pumpkin and grape or cherry tomatoes on a large baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with a pinch of salt and pepper.

Step 3

Roast the vegetables in the oven for 25-30 minutes, or until the pumpkin is tender and slightly caramelized, and the tomatoes have burst.

Step 4

While the vegetables are roasting, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat.

Step 5

Add the diced onion to the pot and sauté for 5-7 minutes, or until softened and translucent.

Step 6

Stir in the minced garlic, dried thyme, and smoked paprika, cooking for 1 minute until fragrant.

Step 7

Once the roasted vegetables are done, add them to the pot along with the vegetable broth. Stir to combine.

Step 8

Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 15 minutes to allow the flavors to meld.

Step 9

Use an immersion blender to puree the chowder in the pot until smooth, or carefully transfer the mixture to a blender and puree in batches before returning it to the pot.

Step 10

If using, stir in the heavy cream and allow the chowder to cook for another 2-3 minutes. Adjust seasoning with additional salt and pepper, if desired.

Step 11

Serve the chowder hot, garnished with chopped fresh parsley and a drizzle of olive oil, if preferred.

Nutrition Facts

Serving size	(2486.6g)

Amount per serving	% Daily Value*
Calories	1519.7

Total Fat 94.7g	0%
Saturated Fat 36.3g	0%
Polyunsaturated Fat 6.9g
Cholesterol 133.6mg	0%
Sodium 4675.1mg	0%
Total Carbohydrate 151.3g	0%
Dietary Fiber 23.4g	0%
Total Sugars 56.7g
Protein 34.0g	0%

Vitamin D 0IU	0%
Calcium 535.1mg	0%
Iron 15.8mg	0%
Potassium 6015.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.5%

Protein: 8.5%

Carbs: 38.0%