Pumpkin Tomato Cream Soup
Cozy up with a bowl of Pumpkin Tomato Cream Soup, a velvety blend of autumnal flavors that’s both comforting and nourishing. This recipe combines the earthy sweetness of pumpkin puree, the tangy brightness of diced tomatoes, and the richness of heavy cream for a perfectly balanced soup. Aromatic spices like cinnamon and nutmeg add a warm, spiced depth, while a hint of garlic and onion brings savory notes to the forefront. Ready in just 40 minutes, this silky soup is ideal for busy weeknights or as a festive appetizer. Garnish with crunchy roasted pumpkin seeds and fresh parsley for a delightful texture and vibrant finish, and serve with crusty bread for a meal that’s as satisfying as it is delicious.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 2 cups pumpkin puree
- 1 cup diced tomatoes (canned or fresh)
- 3 cups vegetable broth
- 0.5 cup heavy cream
- 0.25 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons pumpkin seeds (optional, for garnish)
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for 4-5 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the pumpkin puree, diced tomatoes, and vegetable broth to the pot. Stir well to combine.
Sprinkle in the cinnamon, nutmeg, salt, and black pepper. Stir to distribute the spices evenly.
Bring the mixture to a gentle boil, then reduce the heat to low and simmer uncovered for 15 minutes to allow the flavors to meld.
Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches and blend until creamy.
Return the soup to the pot over low heat and stir in the heavy cream. Warm through but do not let it boil.
Taste and adjust the seasoning with additional salt and pepper, if needed.
Ladle the soup into bowls and garnish with roasted pumpkin seeds and chopped fresh parsley, if desired.
Serve warm with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
1405 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.2 g | 125% | |
| Saturated Fat | 35.1 g | 176% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 4172 mg | 181% | |
| Total Carbohydrate | 111.2 g | 40% | |
| Dietary Fiber | 28.9 g | 103% | |
| Total Sugars | 38.8 g | ||
| Protein | 26.6 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 318 mg | 24% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 3075 mg | 65% | |
*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.
