Embrace the cozy vibes of fall with this warm and comforting Pumpkin Tomato Soup. Roast the pumpkin and tomatoes to bring out their natural sweetness and add a rich depth of flavor. Blend everything to creamy perfection, with garlic and herbs lending warmth and earthiness. Serve this versatile soup for a light lunch, a dinner starter, or a cozy snack on a chilly day. Top each bowl sour cream, a sprinkle of toasted seeds, and chopped fresh cilantro.
For more delicious autumn themed soups, try making my Apple Bacon Pumpkin Soup, Beef and Rice Soup or my Carrot Ginger and Sweet Potato Soup. Make more tasty recipes using pumpkin with my Pumpkin Pecan Waffles or my Pumpkin Pasta Sauce Recipe!
Ingredients
Find below the list of ingredients to make my Pumpkin Tomato Soup.
- Pumpkin
- Roma Tomatoes
- Celery
- Garlic Heads
- Red Onion
- Salt
- Dry Oregano
- Chicken Broth
- Tomato Paste
- Cilantro (optional garnish)
- Toasted Pumpkin Seeds (optional garnish)
See recipe card for quantities.
How to make Pumpkin Tomato Soup
Start by preheating your oven to 380F and lining a baking tray with parchment paper. Cut the small pumpkin in four. Scrape out the insides and peel the exterior skin.
Step 1: Chop the pumpkin into chunks and place on the tray with the celery, and onion. Cut the tops of the garlic bulbs, to expose the cloves, and place them on the tray. Drizzle with olive oil and sprinkle with salt.
Step 2: Cut the Roma tomatoes lengthwise, and place in a 9"x13" baking dish. Drizzle with olive oil and then sprinkle with salt and oregano. Place the veggie tray and the tomatoes in the preheated oven. Bake for 50 minutes.
Step 3: Remove the roasted garlic bulbs from the tray to cool. Transfer the roasted veggies and tomatoes to a Dutch oven or soup pot. Squeeze the garlic cloves out of the bulbs and into the pot.
Step 4: Add the broth to the pot and simmer for 15 minutes. Whisk in the tomato paste and then use an immersion blender to puree the soup.
Serve the soup with a dollop of sour cream, fresh chopped cilantro, and roasted pumpkin seeds.
Substitutions and Variations
- Vegetables - Omit the celery, or replace it with carrots or parsnip.
- Broth - Replace the chicken broth with vegetable broth.
- Cheese - Sprinkle some grated parmesan cheese on top for cheesy goodness.
Storage
Store leftover Pumpkin Tomato Soup in an airtight container. Place in the refrigerator for 2-3 days. Portion the soup into freezer safe portion containers, and freeze for up to a month.
Recipe
Pumpkin Tomato Soup
Ingredients
- 40 ounces Fresh Pumpkin from a sugar pumpkin
- 2 small Red Onion
- 2 heads Garlic
- 3 ribs Celery
- 1 tablespoon Salt
- 3 tablespoon Olive Oil
- 10 pieces Roma Tomatoes
- 2 teaspoon Dry Oregano
- 900 ml Chicken Broth
- ¼ cup Tomato Paste
- 2 tablespoon Fresh Cilantro
Instructions
- Start by preheating your oven to 380F and lining a baking tray with parchment paper.
- Cut the small pumpkin in four. Scrape out the insides and peel the exterior skin. Chop the prepared pumpkin into chunks and place on the lined tray.
- Cut the tops of the garlic bulbs, to expose the cloves, and place them on the tray. Peel the onions and cut it in quarters. Cut the celery ribs in 3 inch pieces and place them, and the onions on the baking tray.
- Drizzle 2 tablespoon of the olive oil over the vegetables. Sprinkle on 1 teaspoon of the salt.
- Cut the Roma tomatoes lengthwise, and place in a 9"x13" baking dish. Drizzle with 1 tablespoon olive oil and then sprinkle with the 1 teaspoon of salt and the oregano.
- Place the veggie tray and the tomatoes in the preheated oven. Bake for 50 minutes.
- Remove the roasted garlic bulbs from the tray to cool. Transfer the roasted veggies and tomatoes to a Dutch oven or soup pot. Squeeze the garlic cloves out of the bulbs and into the pot.
- Add the broth to the pot and simmer for 15 minutes. Whisk in the tomato paste into the soup and then use an immersion blender to puree the soup.
- Serve the soup with a dollop of sour cream, fresh chopped cilantro, and roasted pumpkin seeds.
