Easy Roasted Tomato & Pumpkin Cream Soup with Chicken Recipe

Name: Easy Roasted Tomato & Pumpkin Cream Soup with Chicken Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Cuisine: Mediterranean / Comfort Food
Ingredients: 800 grams Roma tomatoes (Halved); 500 grams Pumpkin (Peeled and diced); 300 grams Chicken breast (Cooked and shredded); 1 medium Onion (Roughly chopped); 4 cloves Garlic cloves (Peeled); 1 liter Vegetable broth; 3 tablespoons Olive oil (Divided); 1 teaspoon Salt (Or to taste); 1/2 teaspoon Black pepper (Or to taste); 1/2 cup Coconut milk (Full-fat, optional for extra creaminess); 1/4 cup Pumpkin seeds (Toasted, for garnish)

A simple, nutritious, and comforting roasted tomato and pumpkin cream soup with chicken, perfect for cold days. This recipe combines protein, vegetables, and toasted seeds in one flavorful bowl. Quick, healthy, and satisfying.

#soup

#cream soup

#tomato soup

#pumpkin soup

#chicken

#healthy

#easy recipe

#comfort food

#winter recipe

#roasted vegetables

Ingredients ready for roasting

Recipe Information

15m

Prep Time

45m

Cook Time

Total Time

Servings

Easy

Mediterranean / Comfort Food

Spanish

Nutrition (per serving)

350

Calories

25g

Protein

28g

Carbs

18g

Fat

Roasted vegetables in the oven

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Smooth and creamy soup being blended

Instructions

0/5 completed

1
Preheat oven to 200°C (400°F). On a large baking sheet, toss halved tomatoes, diced pumpkin, chopped onion, and garlic cloves with 2 tablespoons of olive oil, salt, and pepper. Spread in a single layer.
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5m
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Preheat oven to 200°C (400°F). On a large baking sheet, toss halved tomatoes, diced pumpkin, chopped onion, and garlic cloves with 2 tablespoons of olive oil, salt, and pepper. Spread in a single layer.
5m
Ensure vegetables are in a single layer for even roasting. Don't overcrowd the pan.
2
Roast vegetables for 25-30 minutes, or until tender and lightly caramelized. Meanwhile, in a separate pan, cook the chicken breast with 1 tablespoon of olive oil until fully cooked. Shred the chicken using two forks.
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30m
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Roast vegetables for 25-30 minutes, or until tender and lightly caramelized. Meanwhile, in a separate pan, cook the chicken breast with 1 tablespoon of olive oil until fully cooked. Shred the chicken using two forks.
30m
Roasting brings out the natural sweetness of the vegetables. Cook chicken until internal temperature reaches 74°C (165°F).

3
Transfer the roasted vegetables to a large pot or Dutch oven. Add vegetable broth and bring to a simmer. Cook for 5-7 minutes to allow flavors to meld.
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7m
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Transfer the roasted vegetables to a large pot or Dutch oven. Add vegetable broth and bring to a simmer. Cook for 5-7 minutes to allow flavors to meld.
7m
Use good quality broth for a richer flavor base. Adjust simmering time based on desired consistency.
4
Carefully blend the soup using an immersion blender until smooth and creamy. Alternatively, transfer to a regular blender and blend in batches. Return to the pot, stir in the shredded chicken and coconut milk (if using). Heat through gently.
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5m
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Carefully blend the soup using an immersion blender until smooth and creamy. Alternatively, transfer to a regular blender and blend in batches. Return to the pot, stir in the shredded chicken and coconut milk (if using). Heat through gently.
5m
For extra smooth soup, you can pass it through a fine-mesh sieve after blending. Be careful when blending hot liquids.
5
Ladle the hot soup into bowls. Garnish with toasted pumpkin seeds and a drizzle of olive oil, if desired. Serve immediately and enjoy!
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2m
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Ladle the hot soup into bowls. Garnish with toasted pumpkin seeds and a drizzle of olive oil, if desired. Serve immediately and enjoy!
2m
Toasting seeds beforehand adds a wonderful crunch and nutty flavor.