Yet another one to add to the repertoire. Yet another tomato based food for me to spill down my white shirt. But delicious, nontheless.
1kg (2 pounds) ripe Roma tomatoes, or similar
Half a butternut pumpkin
1 medium sized red onion
2 cloves garlic
Dried smoked paprika
1 tsp brown sugar
2 heaped tsps chicken stock powder
1 litre boiling water (1 3/4 pints)
Preheat the oven to 180C/325F. While it’s heating, halve the tomatoes and remove the fibrous bits from the stem area. Peel and cut the pumpkin into medium sized chunks. Put tomatoes and pumpkin into a heavy roasting pan with deep sides. Douse liberally with olive oil, shaking to coat all the pieces. Sprinkle with the brown sugar and oregano. Roast for 1 hour. When done, skim the flavoured oil out of the pan into the bottom of your soup pot, avoiding adding the tomato juice at the same time. Use this oil to fry the minced garlic and thinly sliced onion till soft. Add the roasted tomatoes, pumpkin and all the remaining pan juice. Sprinkle over the stock powder and smoked paprika and stir in well. Bring to the boil, add the water, turn down and cook for a couple of minutes. Using a stick/immersion blender, blitz till smooth. I don’t get anal about it, a few visible flecks of tomato is fine. Taste and adjust the seasoning if necessary. Serve with a swirl of cream/sour cream/plain yoghurt. Add fresh chopped oregano if you want to get all visual about it…
It’s quick. It’s easy. It’s cheap. It’s very, very yummy.