Description
This creamy Pumpkin Tomato Soup is the ultimate cozy fall recipe—made with just 7 ingredients and ready in under an hour for a warm, comforting bowl.
Ingredients
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 black pepper
½–1 cup heavy cream (adjust to desired creaminess)
Instructions
Blend the Base
In a blender, combine half of the chicken broth, half the onion, half the tomatoes, half the pumpkin, chicken base, and pepper. Blend until smooth. Pour into a large pot.
Repeat and Combine
Blend the remaining broth, onion, tomatoes, and pumpkin. Add to the pot with the first batch.
Simmer
Bring mixture to a boil over medium heat. Reduce to a simmer and cook uncovered for 30 minutes, stirring occasionally to prevent sticking.
Finish and Serve
Stir in heavy cream and heat through. Adjust seasoning if needed. Serve warm with croutons, grilled cheese, or toasted seeds.
Notes
Vegetarian Option: Use vegetable broth and a plant-based bouillon instead of chicken base.
Cream Substitutes: Swap heavy cream with coconut milk or cashew cream for a dairy-free version.
Texture Tip: For ultra-smooth texture, use an immersion blender after simmering.
Make Ahead: Soup stores well in the fridge for up to 5 days and freezes beautifully for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup, Fall Recipes, Vegetarian (with modification)
- Method: Blending, Simmering, Stovetop
- Cuisine: American
