Roasted Tomato, Pumpkin and Bread Soup

From issue #4.
Photography by Photography by Vanessa Wu.
Roasted Tomato, Pumpkin and Bread Soup

Serves: 6 - 8


3 x 400 gram tins whole tomatoes
500 grams pumpkin e.g. crown
2 tablespoons balsamic vinegar
1 tablespoon soft brown sugar
1⁄2 teaspoon cinnamon
1 teaspoon smoked hot paprika
2 tablespoons olive oil
2 cloves garlic, crushed
1 tablespoon fresh thyme leaves
6 cups chicken stock
4 tablespoons olive oil
300 grams firm crumbed bread cut into small cubes, e.g. sourdough
1⁄2 cup fresh basil leaves


Preheat the oven to 200oC.

Drain the tomatoes, reserving the juice. Peel the pumpkin and cut into small pieces. Combine the balsamic vinegar, sugar, cinnamon, paprika, olive oil, garlic and thyme. Put the tomatoes and pumpkin in a large baking dish and toss with the balsamic vinegar mixture.

Season generously and roast for about 30 minutes, stirring occasionally until the pumpkin is tender and golden.

Tip the contents of the pan into a large saucepan, add the stock and reserved tomato juice. The liquid needs to measure 8 cups in total, so top up with water if necessary. Bring to the boil, reduce the heat and simmer for 20 minutes.

Heat the oil in a sauté pan, add the bread, season well and fry until crisp and golden. Drain on paper towels.
To serve: Tear up the basil leaves and add to the hot soup. Ladle into bowls and top with the croutons. Serves 6-8

Wine Match: Matariki Aspire Merlot Cabernet 2003 – Hawkes Bay Subtle, soft aromas of black olives, violets and firm tannins of Gimblett Gravel fruit enhance the hot paprika, basil and balsamic components of the soup. $15-$25