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Pumpkin Tomato Soup

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Pumpkin Tomato Soup is a smooth and comforting soup that combines sweet pumpkin puree with tangy tomatoes and savory herbs. Rich in flavor and easy to prepare, it’s perfect for cozy lunches, light dinners, or meal prep.

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

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the diced onion and cook for 4 to 5 minutes until softened.
  3. Stir in the garlic and cook for 30 seconds until fragrant.
  4. Add the pumpkin puree, diced tomatoes, vegetable broth, basil, oregano, paprika, salt, and black pepper.
  5. Stir well to combine all ingredients.
  6. Bring the soup to a gentle boil.
  7. Reduce the heat and simmer for 20 to 25 minutes to allow the flavors to meld.
  8. Blend the soup until smooth using an immersion blender or carefully transfer it to a blender in batches.
  9. Stir in the heavy cream or coconut milk if using.
  10. Taste and adjust seasonings as needed.
  11. Serve hot, garnished with fresh parsley or basil.

Notes

  • Add red pepper flakes for a spicy kick.
  • Use coconut milk for a dairy-free creamy version.
  • Roasted fresh pumpkin adds deeper flavor.
  • Carrots can be added for extra sweetness and nutrition.
  • Fresh thyme or sage pairs well with the soup.
  • Top with toasted pumpkin seeds for added crunch.
  • Cooked red lentils can be mixed in for extra protein.
  • Store in the refrigerator for up to 4 days.
  • Freeze for up to 3 months in freezer-safe containers.
  • Add a splash of broth or water when reheating if needed.

Nutrition

Find it online: https://thefamilycooking.com/pumpkin-tomato-soup/