Roast Pumpkin and Tomato Soup With Rouille Croutons

Name: Roast Pumpkin and Tomato Soup With Rouille Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 900 g pumpkin; 450 g tomatoes; 6 garlic cloves; 1 sprig rosemary; 2 sprigs thyme; 1 red onion, peeled and cut into 8 wedges; 4 tablespoons extra virgin olive oil; 1200 ml vegetable stock; ¼ teaspoon saffron strand; 1 garlic clove, chopped; 1 fresh red chili pepper, deseeded and chopped; 1 egg yolk; 1 tablespoon red wine vinegar; 5 tablespoons sunflower oil; 3 tablespoons extra virgin olive oil; 12 slices thin French bread; ½ cup grated gruyere

Servings: persons

900 g pumpkin
450 g tomatoes
6 garlic cloves
1 sprig rosemary
2 sprigs thyme
1 red onion, peeled and cut into 8 wedges
4 tablespoons extra virgin olive oil
1200 ml vegetable stock
¼ teaspoon saffron strand
1 garlic clove, chopped
1 fresh red chili pepper, deseeded and chopped
1 egg yolk
1 tablespoon red wine vinegar
5 tablespoons sunflower oil
3 tablespoons extra virgin olive oil
12 slices thin French bread
½ cup grated gruyere

1
heat oven to 220C.
2
Put all the soup ingredients bar the stock in a roasting pan and toss to coat with oil.
3
Roast for 40 minutes turning occasionally.
4
When done remove the sprigs and squeeze the garlic out of its skin.
5
Liquidise the rest with the stock - usually I need to do two batches.
6
This soup freezes very well.
7
For the croutons:.
8
Soak the saffron in 1 tbsp warm water.
9
pound the garlic, chile and a pinch of salt in a mortar.
10
Add the egg yolk and vinegar to the resulting paste.
11
Mix the two oils together and slowly drip into the pestle while constantly whisking.
12
Once a third has gone in, increase the flow to a steady drizzle.
13
Finally add the saffron water.
14
Brush the bread slices with a little oil and arrange on a baking tray.
15
bake until golden.
16
Spread with sauce and top with Gruyere cheese.

699

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 900 g pumpkin, 450 g tomatoes, 6 garlic cloves, 1 sprig rosemary, and more.

Yes, Roast Pumpkin and Tomato Soup With Rouille Croutons falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!