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TOMATO PUMPKIN SOUP WITH HALLOWEEN PASTA

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Serves 4

Dairy-free, vegan

500g Romared roma tomatoes

300g pumpkin

2 garlic cloves

2 shallots

olive oil

smoked paprika powder

thyme

nutmeg

sea salt & black pepper

2 vegetable stock cubes

100g Halloween pasta shapes

Finely chop the tomatoes, pumpkin, garlic and shallots. Heat 1 tbsp of oil in a large lidded pot and add the chopped vegetables, 1 tsp smoked paprika powder, 1 tsp thyme, 1/2 tsp nutmeg, 2 vegetable stock cubes and 500ml of recently boiled water. Cook for 20mins. 

 

Transfer to a blender and mix until smooth. Place back on the heat and add the pasta shapes. Cook until the pasta is al dente. Don't forget to stir regularly. 

 

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