@secretsof.liya: Roasted Zucchini, Tomato & Pumpkin Soup Soup season 🤝 grilled cheese for lunch. Made Roasted Zucchini, Tomato & Pumpkin Soup today, and of course I needed a crispy, melty grilled cheese to go with it. A little roasting, a little blending, and lunch was ready for all the dipping. 🍂🧀 Would you go for the soup or the sandwich first? Ingredients * 1 medium zucchini, sliced into thick half-moons * 4 medium tomatoes, quartered * 1 small onion, cut into wedges * 4 garlic cloves, peeled * 2 tablespoons olive oil * ½ teaspoon Italian seasoning * ½ teaspoon salt, plus more to taste * ¼ teaspoon black pepper * ¼ cup plain pumpkin purée, not pumpkin pie filling * 1–1½ cups vegetable or chicken broth * ¼ cup heavy cream, optional * A few fresh basil leaves, optional * Grated Parmesan, optional, for serving Instructions . Preheat the oven: Set your oven to 400°F (200°C). . Prepare the vegetables: Place the zucchini, tomatoes, onion, and garlic in a large baking dish. Add the olive oil, Italian seasoning, salt, and pepper. Toss well and spread evenly. Tuck the garlic beneath the vegetables to help prevent burning. . Roast: Bake for 35–45 minutes, stirring halfway through, until the vegetables are tender and lightly browned. . Blend: Transfer the roasted vegetables and all their juices to a pot. Add the pumpkin purée, 1 cup broth, and basil, if using. Blend with an immersion blender until smooth. . Simmer: Bring to a gentle simmer and cook for 5–10 minutes, stirring occasionally. Add the remaining broth a little at a time if you prefer a thinner soup. . Finish: Stir in the heavy cream, if using, and warm over low heat. Taste and adjust the salt and pepper. . Serve: Ladle into bowls and top with Parmesan, basil, or a drizzle of cream. Serve with toasted bread or a grilled cheese sandwich. #fall #soup #fyp #creatorsearchinsights

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Tuesday 13 October 2026 19:23:57 GMT