Roasted Pumpkin & Tomato Soup: Thanksgiving Treat

The fall season is the season of the pumpkin. Companies start to sell thousands of pumpkins and all the pumpkin flavors begin to be marketed heavily. This soup is perfect for Thanksgiving. The Roasted Pumpkin & Tomato Soup is a wonderful way to use fall harvest vegetables. You can make it when sun0ripened tomatoes are still plentiful and when the pumpkin is entering it's key season.

My family has always enjoyed pumpkin soup. They first tasted it when a family friend made the dish. My mother was kind enough to ask her about the recipe and decided to add her own twist to it. This resulted in a dish that we thought was unique, but many other people have made over time. The flavors are wonderful and guaranteed to excite your taste senses!

Roasted Pumpkin & Tomato Soup:

Ingredients:
-1 to 2 tbsp of olive oil
-2 lb of peeled pumpkin flesh, cut into slices 3/4 thick
-1 lb ripe tomatoes, skinned, cored, and thickly sliced
-1 onion, chopped
-2 garlic cloves, finely chopped
-4 tbsp white whine
-2 tbsp water
-2 1/2 cups vegetable bouillon
-1/2 cup light cream
-Salt and pepper
-Snipped Chives to garnish

Step One:

Drizzle 1 tablespoon of the olive oil over the base of a large baking dish. You will then layer the pumpkin, tomatoes, onion, and garlic in 2 or 3 layers. Take your time to ensure that each layer is nice and packed in. Drizzle the top with the remaining olive oil. You will then need to pour over the wine and water. Season with a little salt and pepper. Use additional amounts at your own discretion.

Step Two:

Grab your large cooking pan and get ready to cover it. Take aluminum foil and cover your cooking pan. Take the pan and place it into a preheated oven for baking. The preheated oven should be set at 375 degrees Fahrenheit. The dish will need to cook in the oven for 40 to 45 minutes. Make sure that all the vegetables are cooked and tender before you take it out.

Step Three: