Ingredients

The following ingredients have 4 Servings
  • olive oil
  • 4 cups fresh ripe tomatoes (cut in half)
  • kosher salt
  • 2 jalapenos (seeded and cut in half)
  • 1 head garlic (top cut off)
  • 1 onion (diced)
  • 1 tsp dried thyme leaves (or 2 tsp fresh)
  • 1 tsp smoked paprika
  • 1 tsp dried cumin
  • 1/2 tsp dried coriander
  • 1/2 tsp cinnamon
  • 1/4 tsp red pepper flakes
  • 4 cups vegetable stock (sodium-reduced)
  • 1 large potato (peeled & diced)
  • 1 cup pumpkin puree
  • 1 bay leaf
  • 1 lime (juice of)
  • 1 tbsp cilantro leaves (chopped, for garnish (optional))

Instruction

  • Preheat oven to 400°
  • Coat a baking sheet with olive oil
  • Place tomatoes, cut side down, jalapenos, cut side down, and garlic head, cut side up, on the baking sheet. Sprinkle with salt
  • Roast vegetables in the center of the oven for 30 minutes, turning halfway through.
  • In a soup pot or dutch oven, heat 1 tbsp olive oil over high heat.
  • Add the diced onion to the pot and immediately turn heat to low. Cook, stirring occasionally, 10 minutes.
  • Add garlic, thyme, paprika, cumin, coriander, cinnamon & red pepper flakes to the onions and cook, stirring occasionally, 5 minutes,
  • Add vegetable stock, potato, and bay leaf to the pot and turn heat to medium-high. Simmer 15 minutes until potatoes are tender.
  • Add pumpkin puree to the pot
  • Add roasted tomatoes and jalapenos to the pot along with their juices.
  • Squeeze roasted garlic from the garlic head into the pot
  • Bring to a boil and stir until all ingredients are incorporated.
  • Remove from heat. Use an immersion blender to puree the soup right in the pot, or transfer in batches to a blender. (Please see post for notes on this)
  • Stir in lime juice. Taste and add salt as needed. Remove bay leaf.
  • Serve hot, garnished with cilantro or parsley