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.
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Recipe Information
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
Instructions
Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
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.
While the vegetables are roasting, finely chop the onion.
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.
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.
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.
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.
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.
Taste the soup and adjust seasoning if necessary.
Serve hot, garnished with freshly chopped parsley and a drizzle of cream if desired.
Nutrition Facts
Calories |
308 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.1 g | 25% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 950 mg | 41% | |
| Total Carbohydrate | 29.7 g | 11% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 11.1 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 92 mg | 7% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1122 mg | 24% | |
*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.
