Pumpkin and Tomato Soup

Experience cozy, autumnal comfort in every spoonful with this hearty Pumpkin and Tomato Soup, a perfect blend of seasonal ingredients and warming spices. This recipe combines sweet roasted pumpkin, juicy ripe tomatoes, and caramelized garlic for a rich, velvety base, enhanced by fragrant cumin and smoky paprika. Finished with a touch of heavy cream for a luxurious texture, this vibrant soup is as healthy as it is satisfying. Ready in just an hour, it’s ideal for a simple weeknight dinner or an elegant appetizer. Serve it piping hot with a garnish of fresh parsley and crusty bread on the side for an irresistible fall-inspired meal. Whether you're searching for "pumpkin soup recipe," "creamy fall soup," or "vegetarian comfort food," this delightful dish ticks all the boxes.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams pumpkin
• 4 medium ripe tomatoes
• 1 large onion
• 3 pieces garlic cloves
• 2 tablespoons olive oil
• 750 milliliters vegetable stock
• 120 milliliters heavy cream
• 1 teaspoon ground cumin
• 0.5 teaspoon paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley

Directions

Step 1

Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.

Step 2

Peel and deseed the pumpkin. Cut into small cubes. Place the pumpkin cubes on the prepared baking sheet along with the tomatoes (whole) and garlic cloves (unpeeled). Drizzle with 1 tablespoon of olive oil and roast for 25-30 minutes or until tender.

Step 3

While the vegetables are roasting, finely chop the onion.

Step 4

In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes, or until softened and translucent.

Step 5

Once the roasted vegetables are done, remove the skins from the tomatoes and garlic cloves, then add them along with the roasted pumpkin to the pot with the onions.

Step 6

Pour in the vegetable stock and stir in the ground cumin, paprika, salt, and black pepper. Bring the mixture to a gentle simmer and cook for 10 minutes to allow the flavors to meld together.

Step 7

Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, you can blend the soup in batches in a countertop blender. Be careful with hot liquids.

Step 8

Return the pureed soup to the pot, add the heavy cream, and stir to combine. Gently reheat the soup over low heat, but do not let it boil.

Step 9

Taste the soup and adjust seasoning if necessary.

Step 10

Serve hot, garnished with freshly chopped parsley and a drizzle of cream if desired.

Nutrition Facts

Serving size	(2109.0g)

Amount per serving	% Daily Value*
Calories	1271.7

Total Fat 77.1g	0%
Saturated Fat 29.8g	0%
Polyunsaturated Fat 4.9g
Cholesterol 120mg	0%
Sodium 4219.9mg	0%
Total Carbohydrate 123.7g	0%
Dietary Fiber 21.6g	0%
Total Sugars 47.6g
Protein 26.9g	0%

Vitamin D 0IU	0%
Calcium 357.0mg	0%
Iron 12.3mg	0%
Potassium 4714.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.5%

Protein: 8.3%

Carbs: 38.2%