Pumpkin tomato soup is a comforting and creamy fall soup that combines the sweet, earthy flavor of pumpkin with bright tomatoes and warming spices. It’s a delicious vegetarian soup that is also vegan if you use maple syrup instead of honey in the recipe.
The combination of flavors yields an incredibly rich and flavorful broth-based soup that can be served as an appetizer or main course. This recipe yields about four servings but can easily be doubled or tripled for larger gatherings.
What makes this recipe so great is its simplicity; it only takes around 30 minutes to whip up from start to finish!
In this article, we’ll share the pumpkin tomato soup recipe, along with some helpful tips and nutrition information. We’ll also answer some common questions about the recipe, such as what to serve it with, how to store it, and whether pregnant women can eat it. So without further ado, let’s get cooking!
What is pumpkin tomato soup?
Pumpkin tomato soup is a flavorful and comforting fall soup that combines the sweetness of pumpkin with the brightness of tomatoes. The combination of flavors yields an incredibly rich, broth-based soup that can be served as either an appetizer or main course.
This recipe calls for light coconut milk to add even more creaminess to the dish, although you can opt to use regular cow’s milk if desired.
What does it taste like?
This pumpkin tomato soup has a bright, earthy flavor thanks to the combination of sweet pumpkin puree and tangy canned tomatoes. The warmth from ginger, cinnamon, and allspice adds depth to the flavor profile, while a touch of honey or maple syrup helps balance out any acidity from the tomatoes. Lastly, a swirl of light coconut milk adds a creamy richness to finish it off.
How did I first get introduced to pumpkin tomato soup?
I first got introduced to pumpkin tomato soup when I was looking for a new way to enjoy pumpkins during the fall. As I researched recipes, this one stood out from the rest due to its simple ingredients and flavorful results.
After trying it out, I quickly fell in love with this dish and have since made it a staple of my autumn meal rotations.
How to make pumpkin tomato soup?
Making pumpkin tomato soup is easy and can be done in about 30 minutes. Follow these steps:
Ingredients
- 1 tablespoon neutral oil, such as canola, grapeseed or safflower
- 1 small-to-medium onion (about 5 ounces), diced
- 2 tsp finely grated fresh ginger
- 1 cup pumpkin puree
- 1/4 tsp ground allspice
- 2 tsp honey or maple syrup
- 2 cloves garlic, minced or finely grated
- 1/2 tsp table salt
- 2 cups low-sodium vegetable or chicken broth
- One (15-ounce) can no-salt-added diced tomatoes with their juices
- 1/4 teaspoon ground cinnamon
- 1/2 cup plus 2 teaspoons light coconut milk, divided
- Freshly ground black pepper (optional)
Step by step instructions
Step 1
Heat oil in a large pot over medium-high heat. Add onion and sauté until softened, about 5 to 7 minutes.
Step 2
Add garlic, ginger and broth and cook for 1 minute more before adding tomatoes with their juices, pumpkin puree, salt, cinnamon and allspice. Bring to a simmer and let the soup cook for 15 minutes until thickening slightly.
Step 3
Using an immersion blender (or carefully transfer it to a regular blender), purée the soup until it is smooth. Alternatively, you can leave some pieces of tomato intact if desired – I like mine totally smooth, but it’s up to you!
Step 4
Stir in ½ cup of coconut milk plus 2 teaspoons and the honey or maple syrup. Taste for seasoning – add more salt, pepper, sweetener, or spices as desired.
Step 5
To serve, ladle into bowls, and top with a swirl of light coconut milk plus freshly ground black pepper (if desired).
Tips
• Use full-fat canned coconut milk for the best flavor and texture; don’t use lite coconut milk here!
• You can easily make this vegan by using vegetable broth instead of chicken broth.
• For a smoky version, add 1/4 teaspoon of smoked paprika when adding the other spices.
• This soup is great served over cooked noodles like rice noodles or quinoa.
• Leftover soup should be stored in an airtight container and kept in the refrigerator for up to 3 days.
Pumpkin Tomato Soup Recipe
Equipment
Ingredients
- 1 teaspoon finely grated fresh ginger infusing the curry with a warm and zesty flavor, adding a subtle kick of spiciness
- 1/8 teaspoon ground cinnamon adding warmth and depth of flavor to the curry, complementing the other spices and enhancing the overall taste
- 1 clove garlic minced or finely grated, intensifying the savory and aromatic profile of the curry, adding a depth of flavor
- 1/4 cup plus 1 teaspoon light coconut milk divided, creating a creamy and luscious sauce for the curry, adding a hint of tropical sweetness
- 1/8 teaspoon ground allspice adding a warm and complex flavor to the curry, providing hints of cinnamon, nutmeg, and cloves
- 1/2 small-to-medium onion about 2.5 ounces, diced, adding a savory and aromatic element to the curry, enhancing its overall flavor
- 1/4 teaspoon table salt enhancing the overall taste of the curry, balancing the flavors and bringing out the natural sweetness
- Freshly ground black pepper optional, adding a subtle heat and spice to the curry, enhancing the flavors
- 1 cup low-sodium vegetable or chicken broth providing a flavorful liquid base for the curry, adding depth and richness
- 1/2 7.5-ounce can no-salt-added diced tomatoes with their juices, introducing a tangy and slightly sweet taste to the curry, adding a vibrant color
- 1 teaspoon honey or maple syrup bringing a touch of sweetness to balance the spices and enhance the natural sweetness of the pumpkin
- 1/2 cup pumpkin puree creating a creamy and velvety texture in the curry, adding a rich and earthy flavor
- 1 1/2 teaspoons neutral oil such as canola, grapeseed, or safflower, providing a neutral base for cooking the ingredients, allowing the flavors to shine
Instructions
- Heat oil in a large pot over medium-high heat. Add onion and sauté until softened, about 5 to 7 minutes.
- Add garlic, ginger and broth and cook for 1 minute more before adding tomatoes with their juices, pumpkin puree, salt, cinnamon and allspice. Bring to a simmer and let the soup cook for 15 minutes until thickening slightly.
- Using an immersion blender (or carefully transfer it to a regular blender), purée the soup until it is smooth. Alternatively, you can leave some pieces of tomato intact if desired – I like mine totally smooth, but it’s up to you!
- Stir in ½ cup of coconut milk plus 2 teaspoons and the honey or maple syrup. Taste for seasoning – add more salt, pepper, sweetener, or spices as desired.
- To serve, ladle into bowls, and top with a swirl of light coconut milk plus freshly ground black pepper (if desired).
Notes
Nutrition Information
Per serving: Calories: 120; Total Fat: 6g; Saturated Fat: 5g; Sodium: 341mg; Carbohydrates: 14g; Fiber: 2g; Sugar 7g; Protein 1.5g
What to serve with pumpkin tomato soup?
This soup pairs perfectly with crusty bread, a light salad, or your favorite grilled cheese sandwich. It’s also great topped with roasted nuts such as walnuts or almonds, crumbled bacon, crispy chickpeas, fresh herbs such as basil or parsley, shredded cheese, and/or Greek yogurt.
How to store leftover pumpkin tomato soup?
You can store leftover soup in an airtight container and keep it in the refrigerator for up to 3 days. It can also be frozen for up to 3 months.
Can pregnant women eat this?
Yes, pumpkin tomato soup is safe to eat during pregnancy, as long as all ingredients are cooked properly and not undercooked or contaminated.
FAQs
Is pumpkin tomato soup vegan?
Yes, it can be made vegan using vegetable broth instead of chicken broth.
Do I have to use an immersion blender for this soup?
No, you can also transfer the soup to a blender and blend until smooth.
Wrapping Up
Thanks for reading this guide on how to make pumpkin tomato soup. We hope you found it helpful and feel confident trying it out at home!
Pumpkin tomato soup is a comforting and delicious meal that can be enjoyed any time of year. It’s packed with flavor from the fresh ginger, garlic, tomatoes and spices, and it’s wonderfully easy to make. Serve this soup with crusty bread or a light salad for a complete meal.
If you do, don’t forget to tag us on social media and let us know how it turned out. Happy cooking!
Please share your experience in the comments below. We’d love to hear your thoughts! Happy Cooking!
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My name is Lori Walker. I’m a registered dietitian, food blogger and food enthusiast. I share easy healthy, delicious recipes on my blog and review necessary kitchen items. The recipes I share take less… Read more