Pumpkin Tomato Soup

Experience the perfect fusion of fall flavors with this creamy Pumpkin Tomato Soup. Savor the rich, velvety blend of pumpkin’s earthy sweetness and tomatoes’ vibrant tanginess in every spoonful. Warm your soul and delight your taste buds with this comforting, seasonal favorite.

Pumpkin tomato soup is a comforting and flavorful soup that combines the earthy sweetness of pumpkin with the tanginess of tomatoes. It’s a delicious blend of fall flavors, perfect for warming the soul on chilly days.

Similar to Spicy Tomato Soup it has it’s own unique flavors and pairs perfectly with Garlic Bread Grilled Cheese.

Ingredients Needed

• Tomato Paste – Tomato paste adds depth and richness to the flavor profile. It contributes a concentrated tomato essence, enhancing the overall taste with its umami qualities, while also lending a natural acidity to balance the sweetness of the pumpkin.
• Broth – You have the flexibility to choose any broth that suits your taste, but for a vegetarian-friendly option, vegetable broth is an excellent choice. Its robust flavor complements the pumpkin and tomato elements of the soup
• Pumpkin – Pumpkin in pumpkin tomato soup contributes a rich, creamy texture and a subtle, earthy sweetness. It serves as the primary ingredient, lending body and depth to the soup while infusing it with the comforting flavors of fall.
• Spices – The spices include red pepper flakes, nutmeg, cinnamon, and ginger, combine to create a harmonious blend of fall flavors. Together, these spices elevate the soup with a well-balanced and flavorful profile.
• Parmesan – Grated Parmesan functions as a finishing touch that imparts a savory depth and a salty, punch to the soup. It also adds a touch of creaminess.
• Cream – Heavy Cream serves to enrich and smoothen the texture while adding a luxurious, creamy quality to the dish. It also tempers the acidity of the tomato paste and complements the sweetness of the pumpkin. You can also use Heavy Whipping Cream vs Heavy Cream.

How to Make Pumpkin Tomato Soup

1. Sauté: Heat the olive oil in a large heavy-bottomed pot over medium heat. Add the chopped onion and sauté until they’ve softened, about 3 to 5 minutes. Then add the minced garlic and continue to sauté for another 1 minute.
2. Bloom the spices. Add the tomato paste to the onion mixture and cook for 1 more minute. Then add the smoked paprika and red pepper flakes.

3. Simmer. Add the vegetable broth, pumpkin puree, nutmeg, cinnamon, and ginger. Stir the mixture and reduce the heat to low. Let it simmer for 15 to 20 minutes. As it continues to cook season the soup with salt and pepper as needed.
4. Add the cream and cheese. Pour in the heavy cream and grated parmesan. Once the cheese has fully melted remove the pot from the heat.

5. Blend. For a super smooth and creamy texture carefully pour the soup into a blender and blend until smooth.

Recipe Notes and Tips

• Consistency Control: Adjust the amount of broth or cream to achieve your desired soup thickness. Add more for a thinner consistency or less for a thicker one.
• Texture Refinement: Use an immersion blender or regular blender to achieve a smooth and creamy texture if you prefer, but be cautious when blending hot liquids.
• Make It Ahead: Pumpkin tomato soup often tastes even better the next day as the flavors meld, making it a great candidate for meal prep.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for longer-term storage.

More Soup Recipes

Spicy Tomato Soup

Butternut Squash Pumpkin Soup

Curried Pumpkin Soup

Pumpkin Tomato Soup Recipe

Indulge in the harmonious melding of autumn's finest flavors with our luscious Pumpkin Tomato Soup. Relish the luxurious amalgamation of pumpkin's rustic sweetness and tomatoes' lively zest in each delectable spoonful. Immerse yourself in the heartwarming embrace of this cherished seasonal classic, sure to please your palate and soothe your spirit.

5 from 1 vote

Print Pin Rate

Course: Soup

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 6 Servings

Calories: 133kcal

Author: Aimee Mars

Equipment

• ▢
  Large Heavy-Bottomed Pot
• ▢
  Blender

Ingredients

• ▢ 2 tablespoons Olive Oil
• ▢ 1 large Yellow Onion chopped
• ▢ 6 Garlic Cloves minced
• ▢ 1/2 cup Tomato Paste
• ▢ 1 teaspoon Smoked Paprika
• ▢ 1/2 teaspoon Red Pepper Flakes
• ▢ 4 cups Vegetable Broth
• ▢ 1 15 ounce can Pumpkin Puree
• ▢ 1/2 teaspoon Ginger
• ▢ 1/4 teaspoon Cinnamon
• ▢ 1/4 teaspoon Nutmeg
• ▢ 1/3 cup Grated Parmesan
• ▢ 3 tablespoons Heavy Cream

Instructions

• Sauté: Heat the olive oil in a large heavy-bottomed pot over medium heat. Add the chopped onion and sauté until they've softened, about 3 to 5 minutes. Then add the minced garlic and continue to sauté for another 1 minute.
• Bloom the spices. Add the tomato paste to the onion mixture and cook for 1 more minute. Then add the smoked paprika and red pepper flakes.
• Simmer. Add the vegetable broth, pumpkin puree, nutmeg, cinnamon, and ginger. Stir the mixture and reduce the heat to low. Let it simmer for 15 to 20 minutes. As it continues to cook season the soup with salt and pepper as needed.
• Add the cream and cheese. Pour in the heavy cream and grated parmesan. Once the cheese has fully melted remove the pot from the heat.
• Blend. For a super smooth and creamy texture carefully pour the soup into a blender and blend until smooth.

Notes

• Consistency Control: Adjust the amount of broth or cream to achieve your desired soup thickness. Add more for a thinner consistency or less for a thicker one.
• Texture Refinement: Use an immersion blender or regular blender to achieve a smooth and creamy texture if you prefer, but be cautious when blending hot liquids.
• Make It Ahead: Pumpkin tomato soup often tastes even better the next day as the flavors meld, making it a great candidate for meal prep.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for longer-term storage.

Nutrition

Serving: 1serving | Calories: 133kcal | Carbohydrates: 11g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 13mg | Sodium: 903mg | Potassium: 300mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1066IU | Vitamin C: 8mg | Calcium: 76mg | Iron: 1mg

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