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My husband and I eat grilled cheese and tomato several times a month on nights where we just don’t have the time or energy to prep anything else. My favorite thing lately has been using homemade tomato soup instead of store-bought soup. I can prep a big batch like this and freeze small portions to bring out of the freezer whenever we want it. It’s SO delicious, honestly easy, and store-bought just really doesn’t compare to homemade! This Pumpkin Tomato Soup is a unique twist on tomato soup by using fresh pumpkin too – the pumpkin roasts so well in the oven and makes the soup extra creamy and flavorful. We’ve been loving it!
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Nutritional benefits of this recipe
- Tomatoes are rich in antioxidants like lycopene, as well as Vitamin C, lutein, zeaxanthin.
- Pumpkin is rich in polyphenols and antioxidants. It’s great for our digestive health, blood sugar, cholesterol, eyesight, and more.
- Broth is rich in glutamine, collagen, and gelatin and is a superfood for the gut, immune system, skin, hair, nails, and more.
- Garlic and onion are naturally antimicrobial and antibacterial and are a great defense for the immune system.
Ingredients Pumpkin Tomato Soup
Tomatoes – buy dark red, ripe tomatoes for the best flavor.
Pumpkin – I used a small pumpkin and roasted it in the oven with the tomatoes.
Onion – I used a yellow onion.
Garlic – fresh garlic cloves to be roasted in the oven.
Broth
Heavy cream – optional, if desired. I like that it
Salt, pepper, ground cardamom
For garnish: grated parmesan, pumpkin seeds
How to make Pumpkin Tomato Soup
- Preheat the oven to 450ºF.
- Prep the pumpkin, tomatoes, onion, and garlic according to instructions.
- Put it all onto a large sheet pan. Drizzle with the avocado oil and season with 1 1/2 tsp of sat, lots of fresh ground black pepper, and a couple pinches of cardamom if desired. Toss it to coat it all. Make sure to also drizzle some oil into the open garlic head so that it can saturate the cloves.
- Roast in the oven for 30-40 minutes, tossing halfway through.
- Remove from the oven and let it cool 5 minutes. Put everything into a large capacity blender (Remove the skin from the pumpkin, and squeeze the garlic cloves out of their skins) and blend until smooth. Transfer to a soup pot and heat on the stove to keep warm, stir in the broth, heavy cream, and taste test. Add another 1/2 tsp of salt or more if needed.
- Serve in bowls and garnish with fresh grated parmesan and pumpkin seeds if desired. Enjoy!
- Be sure to leave a comment and a rating if you give this recipe a try! I would love to know what you think.
Modifications and variations
- Add any herbs that you want – sage, rosemary, or thyme would be delicious with the pumpkin!
- Feel free to omit the pumpkin for just a tomato soup recipe.
- Add other veggies, such as fennel, bell pepper, etc.
- Sub acorn squash, butternut squash, or sweet potato in place of the pumpkin.
Other recipes you’ll love
I hope you love this Pumpkin Tomato Soup! Please be sure to leave a comment and a rating If you give this recipe a try. You can also leave any questions in the comment section if needed.
PrintPumpkin Tomato Soup
This Pumpkin Tomato Soup is a unique twist on tomato soup by using fresh pumpkin – the pumpkin roasts so well in the oven and makes the soup extra creamy and flavorful.
Ingredients
1 small pumpkin (mine was 700 g / ~1.5 lbs whole), cut into quarters (skin on)
3 lbs tomatoes (about 4 large / 1350g), cut into 1-1.5inch pieces – make sure you buy dark red tomatoes because they’re much more flavorful!
1 yellow onion, cut into 1–1.5 inch chunks
1 garlic head (~8 cloves), top cut off to reveal all the cloves or just remove all the cloves and put individually on the pan to roast
3 Tbsp avocado oil
2 tsp salt, divided, to taste
Lots of freshly ground black pepper
Optional: A couple pinches of ground cardamom
1–2 cups broth, to preference (I use 1 cup for a thicker soup)
1/3 cup heavy cream
For garnishing:
Fresh grated parmesan
Pumpkin seeds
Instructions
- Preheat the oven to 450ºF.
- Prep the pumpkin, tomatoes, onion, and garlic according to instructions.
- Put it all onto a large sheet pan. Drizzle with the avocado oil and season with 1 1/2 tsp of sat, lots of fresh ground black pepper, and a couple pinches of cardamom if desired. Toss it to coat it all. Make sure to also drizzle some oil into the open garlic head so that it can saturate the cloves.
- Roast in the oven for 30 minutes, tossing halfway through.
- Remove from the oven and let it cool 5 minutes. Put everything into a large capacity blender (Remove the skin from the pumpkin, and squeeze the garlic cloves out of their skins) and blend until smooth. Transfer to a soup pot and heat on the stove to keep warm, stir in the broth, heavy cream, and taste test. Add another 1/2 tsp of salt or more if needed.
- Serve in bowls and garnish with fresh grated parmesan and pumpkin seeds if desired. Enjoy!
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