Pumpkin Tomato Soup is a rich and comforting blend of sweet pumpkin puree and tangy tomatoes simmered with herbs and seasonings. Smooth, velvety, and nourishing, it’s perfect for chilly days, light lunches, or as a cozy starter.
Total Time:40 minutes
Yield:6 servings
Ingredients
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
3 cups pumpkin puree
1 can (14 ounces) diced tomatoes
4 cups vegetable broth
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon paprika
1/4 teaspoon ground black pepper
1 teaspoon salt, or to taste
1/2 cup heavy cream or coconut milk (optional)
Fresh parsley or basil for garnish
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook for 4 to 5 minutes until softened.
Stir in the garlic and cook for 30 seconds until fragrant.
Add the pumpkin puree, diced tomatoes, vegetable broth, basil, oregano, paprika, salt, and black pepper.
Stir well to combine all ingredients.
Bring the soup to a gentle boil.
Reduce the heat and simmer for 20 to 25 minutes, allowing the flavors to meld together.
Blend the soup until smooth using an immersion blender or carefully transfer it to a blender in batches.
Stir in the heavy cream or coconut milk if using.
Taste and adjust seasonings as needed.
Serve hot, garnished with fresh parsley or basil.
Notes
Add a pinch of red pepper flakes for a spicy kick.
Use coconut milk for a dairy-free creamy version.
Roast fresh pumpkin before adding for deeper flavor.
Add carrots for extra sweetness and nutrition.
Fresh thyme or sage enhances the herbaceous flavor.
Top with toasted pumpkin seeds for crunch.
Mix in cooked red lentils for added protein and heartiness.
Store in the refrigerator for up to 4 days.
Freeze in airtight containers for up to 3 months.
Add broth or water when reheating if the soup becomes too thick.
