Cream of Tomato Pumpkin Soup
Warm up any chilly day with the velvety embrace of Cream of Tomato Pumpkin Soup, a surprisingly delightful fusion of rich autumnal pumpkin and tangy tomatoes. This soul-soothing soup brings together pantry staples like canned pumpkin puree and diced tomatoes with aromatic additions of garlic, cinnamon, and freshly sautéed onions for a depth of flavor that feels both comforting and gourmet. Finished with a luscious swirl of heavy cream, every spoonful is creamy and indulgent without being overly heavy. Ready in just 35 minutes, it’s perfect for busy weeknights or as an elegant starter for a cozy dinner party. Serve it with a sprinkle of fresh basil for a burst of brightness, and pair it with crusty bread for the ultimate hearty meal. Perfect for fall, this comforting recipe is a must-try!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 cloves, minced garlic
- 1 cup canned pumpkin puree
- 14 ounces canned diced tomatoes
- 3 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon sugar
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.25 teaspoon ground cinnamon
- 2 tablespoons, chopped (optional, for garnish) fresh basil leaves
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook for 5 minutes, stirring frequently, until softened.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the canned pumpkin puree and diced tomatoes (with their juice) to the pot.
Pour in the vegetable broth and stir to combine.
Add the sugar, salt, black pepper, and ground cinnamon. Stir well.
Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes to allow the flavors to meld.
Use an immersion blender to puree the soup directly in the pot until smooth, or carefully transfer the soup to a blender in batches and blend until smooth.
Return the soup to the pot if needed and stir in the heavy cream.
Cook for an additional 2–3 minutes over low heat, without boiling, until heated through.
Taste and adjust seasoning if necessary.
Ladle the soup into bowls, garnish with chopped fresh basil leaves if desired, and serve warm.
Nutrition Facts
Calories |
1706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.3 g | 171% | |
| Saturated Fat | 58.4 g | 292% | |
| Polyunsaturated Fat | 10.1 g | ||
| Cholesterol | 253 mg | 84% | |
| Sodium | 4672 mg | 203% | |
| Total Carbohydrate | 93.9 g | 34% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 38.9 g | ||
| Protein | 20.4 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 331 mg | 25% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 2742 mg | 58% | |
*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.
