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Pumpkin Tomato Soup Recipe

Pumpkin Tomato Soup Recipe

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.
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Author: Lori Walker, MS, RD
Course: Soup
Cuisine: American
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Servings: 2 people
Calories: 129kcal

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

• 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.
Keyword: Pumpkin Tomato Soup, Pumpkin Tomato Soup Recipe