Pumpkin Tomato Bisque

You will love this fall soup!

Ingredients:

6 large roma tomatoes, about 1-1/2 pounds total weight

2 tablespoons olive oil

kosher salt

1/2 cup diced shallot

2 cloves garlic

1 teaspoon minced thyme

1 teaspoon smoked paprika

1/4 teaspoon ground cinnamon, more or less to taste

3 tablespoons maple syurp

1/4 teaspoon grated nutmeg

1/8 to 1/4 teaspoon cayenne pepper

1 tablespoon lemon juice

1 14oz can pumpkin puree

4 cups vegetable broth

kosher salt, to taste (about 1 to 2 teaspoons)

Directions:

1. Preheat your oven to 375℉. Wash and cut the tomatoes in half horizontally. Place the tomato halves, cut-side facing up onto a metal, rimmed baking sheet. Drizzle with olive oil and season with a teaspoon of kosher salt.

2. Roast the tomatoes on the middle rack of your preheated oven for 50 to 60 minutes. Let cool before transferring the tomatoes into your blender.

3. Heat a large dutch oven on medium heat, sauté shallot in a teaspoon of olive oil until soft and translucent. Add in the minced garlic and cook for 1 minute.

4. Then add shallots and garlic, pumpkin puree, paprika, cinnamon,maple syrup, sage, nutmeg and lemon juice into the blender with the tomatos. Puree until smooth.

5. Add the tomato/pumpkin puree back into the dutch oven and stir in the vegetable broth (add more broth for a thinner soup). Taste, adding more salt as desired. Bring to a bubble and heat 4-5 mins.