Pumpkin Tomato Soup

Why You’ll Love This Recipe

I love how easy this soup is to throw together with pantry staples like canned pumpkin, diced tomatoes, and chicken broth. It’s rich but not too heavy, thanks to a swirl of cream at the end. The combination of pumpkin and tomato brings a natural sweetness with a savory twist, and I can dress it up with croutons, cheese, or herbs depending on my mood. It’s perfect as a starter, a light meal, or part of a cozy fall dinner spread.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

5 cups chicken broth
2 (14-ounce) cans diced tomatoes
2 (14-ounce) cans pumpkin puree (not pumpkin pie filling)
1 large onion, diced (about 1 cup)
2–3 tablespoons chicken base
½ teaspoon ground pepper
½–1 cup heavy cream

Directions

1. Blend the base
I start by blending half of the chicken broth, half the onion, half the tomatoes, half the pumpkin, chicken base, and pepper until smooth. I pour that into a large soup pot. Then, I blend the remaining broth, onion, tomatoes, and pumpkin, and add that to the pot as well.

2. Simmer
Once everything’s in the pot, I bring the soup to a boil over medium heat. Then I reduce the heat and let it simmer uncovered for 30 minutes, stirring occasionally so it doesn’t stick.

3. Add cream and serve
After simmering, I stir in the heavy cream and heat it through. I usually taste and adjust the seasoning here, adding more pepper or a bit of salt if needed. I serve it hot with croutons, toasted seeds, or even a dollop of sour cream.

Servings and Timing

Servings: 12
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes

This recipe makes a generous batch, perfect for family dinners or saving leftovers. I often serve it at fall gatherings or freeze half for later.

Variations

Vegan Version
I use vegetable broth and swap the heavy cream with coconut milk or a dairy-free cream alternative. It still turns out incredibly rich and flavorful.

Spiced-Up Version
I add a pinch of cinnamon, nutmeg, or smoked paprika to bring out the warmth of the pumpkin. A little cayenne adds a spicy kick if I’m in the mood.

Cheesy Twist
I sometimes stir in grated Parmesan or sharp cheddar at the end for an extra layer of savory flavor.

Chunky Texture
If I want more texture, I only blend half the mixture and leave the rest chunky, or I stir in cooked rice or small pasta for a heartier version.

Garnish Ideas
Crumbled bacon, pumpkin seeds, fresh herbs, or a drizzle of chili oil take this soup from simple to showstopping.

storage/reheating

Refrigerator Storage
Once cooled, I transfer the soup to airtight containers and refrigerate for up to 4 days. The flavors deepen and it tastes even better the next day.

Freezer Storage
This soup freezes beautifully. I let it cool completely, portion it into freezer-safe containers, and freeze for up to 3 months. I thaw it overnight in the fridge before reheating.

Reheating Instructions
On the stovetop, I reheat the soup over medium-low heat, stirring occasionally until hot. If it’s too thick, I add a splash of broth or water. In the microwave, I reheat in intervals, stirring between each one.

Make-Ahead Tip
I often make the soup a day in advance and stir in the cream just before serving for the freshest flavor and texture.

FAQs

Can I use fresh pumpkin instead of canned?

Yes. I roast and puree fresh pumpkin if I have the time. It gives a slightly sweeter, more earthy flavor, but canned works perfectly for speed and convenience.

Is this soup gluten-free?

It is naturally gluten-free, just be sure to check that the chicken base and broth you’re using are labeled gluten-free.

What if I don’t have a blender?

I can use an immersion blender directly in the pot after everything simmers. Or I mash the ingredients by hand for a more rustic texture.

Can I use tomato sauce instead of diced tomatoes?

Yes, but it will change the texture slightly. Tomato sauce makes the soup smoother and less chunky. I reduce the chicken base slightly if I use sauce since it adds more salt.

How do I make the soup richer?

I add more cream, a knob of butter, or a sprinkle of cheese to make it richer. For a thicker soup, I reduce the broth slightly or let it simmer longer uncovered.

Conclusion

Pumpkin Tomato Soup is one of those go-to recipes I always return to in the fall. It’s fast, nourishing, and endlessly customizable. Whether I’m hosting a dinner or just want a pot of something warm on the stove, this soup delivers with minimal fuss and maximum flavor. The creamy texture, gentle spice, and vibrant color make it a favorite in my kitchen every time the weather cools.