Creamy Tomato Pumpkin Soup made with pumpkin purée, canned tomatoes, garlic, onion, and cream — the perfect cozy hug in a bowl for chilly days.
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Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
It was one of those days — you know, when you stare into the pantry hoping dinner just magically appears. I had half a red onion, some garlic that was definitely nearing its final days, and a can of pumpkin purée left over from a half-hearted attempt at pie-making. Oh, and tomatoes. Always tomatoes. Somehow, in that desperate “I’m not going to the store” energy, Tomato Pumpkin Soup was born.
Honestly, I didn’t expect much. It felt like one of those “throw it together and pray” kind of nights. But when that first spoonful hit, I just sat there — like wait a second, this actually tastes… amazing? Creamy, cozy, and slightly tangy — like summer tomatoes and autumn pumpkins decided to have a secret little affair. My husband walked in, took one bite, and said it tasted like “sweater weather and candle season.” He’s dramatic, but he wasn’t wrong.
Why You’ll Love This Tomato Pumpkin Soup Recipe?
If I could describe this soup in three words, it’d be cozy, easy, and comforting. But honestly? It’s more than that. It’s the kind of recipe that makes you feel capable — like, “hey, maybe I actually can cook from what’s lying around.” You don’t need any fancy ingredients or special equipment. Just a pot, a spoon, and a little bit of patience.
The flavors are this perfect balance — bright from the tomatoes, smooth and earthy from the pumpkin, and just creamy enough to make you sigh after every bite. It’s the kind of soup that feels like home, even if you’re eating it alone at midnight while scrolling through your phone pretending to be productive. (No judgment, I’ve done it.)
Ingredient Notes:
Alright, let’s chat about what actually makes this Tomato Pumpkin Soup sing. Spoiler: you probably already have most of it.
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Olive Oil: The unsung hero. It kicks everything off and gives the soup that silky richness. I always drizzle a little extra at the end because, well, it makes me feel fancy.
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Red Onion: Slightly sweet, mellow, and forgiving. If you’ve only got yellow onions — go for it. Soup doesn’t judge.
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Garlic: Four cloves. Yes, four. Don’t fight me on this. Garlic fixes bad days.
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Oregano & Salt: Think of them as the “background singers.” Not flashy, but the song wouldn’t hit without them.
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Tomato Paste: The secret weapon. Two tablespoons and suddenly your soup tastes like it’s been simmering for hours.
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Vegetable Broth: The mellow base that ties everything together. Chicken broth works too, if you’re not keeping it vegetarian.
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Canned Tomatoes: Use whole peeled — they’re plump and juicy. Crush them gently with a spoon (or aggressively, depending on your mood).
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Pumpkin Purée: The star of the show. Just promise me you’ll check the label and make sure it’s not pumpkin pie filling. I learned that the hard way one Thanksgiving.
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Heavy Cream: A swirl of this makes it feel luxurious, like soup that wears pearls.
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Fresh Parsley: Optional, but adds a pop of color and a little brightness.
Pro Tip: If you’re dairy-free, coconut milk works like a charm. It gives a subtle sweetness that makes the soup feel tropical and autumnal at the same time — weird combo, but it totally works.
How To Make Tomato Pumpkin Soup?
Making this soup feels like therapy. No stress, no timers yelling at you — just cozy cooking.
Step 1. Cook the onions and seasonings.
Grab a heavy pot (I use my old Dutch oven — it’s got personality). Heat olive oil and toss in onions, garlic, oregano, and a pinch of salt. Let it all mingle until your kitchen smells like you just moved into an Italian grandma’s house. Six to eight minutes should do it.
Step 2. Add the tomato paste.
Now comes the part where things start looking serious. Stir in the tomato paste until it turns a deep, brick-red color. That’s flavor developing right before your eyes. Feels kinda powerful, doesn’t it?
Step 3. Add the broth, tomatoes, and pumpkin.
Pour in your broth, tomatoes, and pumpkin purée. Stir gently, then bring it all to a boil. Use a spoon to mash those tomatoes a bit — I find it oddly satisfying, like popping bubble wrap. Then reduce the heat and let it simmer for about 15 minutes. That’s when the magic happens.
Step 4. Purée (or don’t).
Here’s the great debate — smooth or chunky? My husband’s a smooth-soup guy, but I like mine rustic. So I blend half and leave a little texture. You do you. There’s no wrong answer here.
Step 5. Add cream and season.
Pour in the cream, stir, and taste. Add salt, pepper, maybe even a little extra oregano if you’re feeling bold. Finish with a drizzle of olive oil or sprinkle of parsley. That’s it. You’ve made Tomato Pumpkin Soup — and it’s a keeper.
Want To Save This Recipe?
Storage Options:
If you somehow manage to have leftovers (rare in my house), this soup keeps beautifully. Pop it in an airtight container and refrigerate for up to a week. It thickens a little overnight — which somehow makes it better, like it’s matured emotionally.
You can also freeze it for up to a month. When reheating, I usually add a splash of broth or water because it gets a bit thicker after thawing. Warm it slowly — no need to rush something this cozy.
Variations and Substitutions:
I love recipes that bend a little, don’t you? This Tomato Pumpkin Soup is one of those.
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Vegan Twist: Swap heavy cream for coconut milk or oat cream. Totally works.
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Spicy Kick: Add a pinch of cayenne or red pepper flakes if you want a little warmth.
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Protein Boost: Toss in cooked lentils or shredded chicken to make it a full meal.
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Herb Swap: Try basil or thyme if oregano isn’t your thing.
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Rustic Style: Skip blending. Serve it chunky with crusty bread — it feels very “farmhouse chic.”
What to Serve with Tomato Pumpkin Soup?
This soup’s pretty versatile — it plays nice with a lot of sides.
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Grilled Cheese Sandwich: Melty, crispy perfection. I mean, come on.
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Garlic Bread or Croutons: Because texture is life.
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Simple Salad: Something citrusy or tangy to balance the richness.
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Roasted Veggies: Great if you’re already roasting something else for dinner.
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White Wine: Optional, but honestly… highly recommended.
Frequently Asked Questions:
Can I make it ahead?
Yep! In fact, it’s even better the next day. It’s like the flavors finally relax and get to know each other.
Can I use fresh pumpkin?
Sure thing. Roast it until tender, scoop, and blend into a purée. The flavor’s lighter, maybe a little nuttier. Both work great.
How do I thicken it?
Let it simmer uncovered for a few minutes. Or stir in an extra spoon of pumpkin purée — works every time.
There’s something special about Tomato Pumpkin Soup. Maybe it’s the way it bridges two seasons — or how it turns random pantry ingredients into something that tastes like love. It’s the soup I make when I want comfort, or when I just need to slow down and cook without thinking too much.
So next time you’re staring at your pantry wondering what on earth to make — grab those tomatoes and that lonely can of pumpkin. You might just surprise yourself.
Now tell me — are you team chunky or smooth? I’m still undecided.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Tomato Pumpkin Soup
Ingredients
- 1 tablespoon olive oil plus additional for garnish
- 1 medium red onion diced
- 4 cloves garlic minced
- 1 teaspoon dried oregano
- ½ teaspoon salt plus more to taste
- 2 tablespoons tomato paste
- 4 to 5 cups vegetable broth
- 1 28-ounce can whole peeled tomatoes undrained
- 1 15-ounce can unsweetened pumpkin purée
- ½ cup heavy cream
- ½ teaspoon freshly ground black pepper plus more to taste
- Chopped fresh parsley for garnish (optional)
Instructions
Sauté the aromatics:
- In a heavy-bottomed pot or Dutch oven, warm the olive oil over medium heat. Add the diced onion, minced garlic, dried oregano, and a small pinch of salt. Sauté, stirring occasionally, until the mixture turns light golden brown and aromatic, approximately 6 to 8 minutes.
Incorporate the tomato paste:
- Add the tomato paste to the pot and stir constantly for 2 to 3 minutes, allowing the paste to deepen in color and develop a rich, concentrated flavor.
Combine the base ingredients:
- Pour in 4 cups of vegetable broth, followed by the canned tomatoes and pumpkin purée. Stir well to combine. Increase the heat to high and bring the mixture to a gentle boil. Using a spoon or potato masher, lightly break down the tomatoes. Once boiling, reduce the heat to medium-low, cover the pot, and simmer for 15 minutes to allow the flavors to meld.
Purée the soup:
- Remove the pot from the heat. Using an immersion blender, carefully purée the soup until smooth. For a silkier texture, strain the soup through a fine-mesh sieve. Alternatively, if a more rustic consistency is preferred, skip blending entirely.
Finish with cream and seasoning:
- Return the soup to the stove over low heat. Stir in the heavy cream, along with additional broth if a thinner consistency is desired. Season with salt and freshly ground black pepper to taste.
Serve:
- Ladle the soup into serving bowls and garnish with chopped parsley and a light drizzle of olive oil. Serve immediately while hot.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
