Tomato Pumpkin Soup
A smooth and creamy Tomato Pumpkin Soup blending pumpkin purée, ripe tomatoes, garlic, and herbs into a comforting bowl of seasonal warmth, ready in just 35 minutes.
6 Servings
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
This Tomato Pumpkin Soup is naturally gluten-free as long as the vegetable broth used is certified gluten-free. Always check broth and tomato paste labels to ensure no gluten-containing additives are present. For added assurance, garnish only with gluten-free toppings such as certified croutons or seeds.