- Preheat oven to 425ºF. Remove top portion of pumpkin and slice in half. Scoop out and discard seeds. Slice into quarters. Place on baking sheet cut side up. Add tomatoes and onion. Drizzle with olive oil and roast for 40-45 minutes, turning vegetables halfway through cooking. Cool vegetables on baking sheet for 5 minutes.
- Scoop out pumpkin flesh and add into a blender or large pot with tomatoes, and onion. Add vegetable stock, 3 tablespoons soy sauce, heavy cream, thyme, basil and black pepper. Purée until smooth in the blender or use an immersion blender. Taste and add an additional tablespoon of soy sauce if desired.
- Heat soup over medium heat in a large pot until it reaches a low boil. Ladle into bowls and top with croutons and basil.
Comforting Roasted Pumpkin Soup
Yield
Serves 4-5
Prep Time
15 minutes
Cook Time
50 minutes
Total Time
1 hour, 5 minutes
kikkoman products used:
ingredients
1 (2-pound) pie pumpkin
3 medium tomatoes, quartered
½ medium-size sweet onion, coarsely chopped
2 tablespoons olive oil
3 cups low sodium vegetable stock
3-4 tablespoons Kikkoman® Soy Sauce
¼ cup heavy cream
2 teaspoons fresh thyme, leaves only
2 tablespoons chopped basil, plus extra for serving
¼ teaspoon cracked black pepper
1 cup croutons
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
