Last Updated on March 19, 2024
Warm up your autumn evenings with this delightful Pumpkin Tomato Soup. Combining the earthy sweetness of pumpkin with the tangy freshness of tomatoes, this soup is a comforting blend of flavors that promises to take your taste buds on a culinary journey. Not only is it packed with nutritious ingredients, but it also carries the vibrant colors of fall in every spoonful.
Whether you’re looking for a cozy meal on a chilly night or a healthy dish to brighten up your dinner table, this Pumpkin Tomato Soup is your perfect choice. It’s simple to prepare, yet rich in taste and texture, making it an irresistible treat for everyone.
Want more pumpkin recipes? Check these:
- Frosty Pumpkin Pie
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- Sugar Free Pumpkin Roll
- Pumpkin Quaker Oatmeal
- Grandma’s Pumpkin Soup
What is pumpkin tomato soup?
Pumpkin tomato soup is a delicious and hearty soup made with pumpkin, tomatoes, and various spices and herbs. It is a popular dish in many parts of the world, especially during the fall season when pumpkins are in abundance. This soup is typically creamy and smooth in texture, with a balance of sweet and tangy flavors from the combination of pumpkin and tomatoes.
It can be served as an appetizer or as a main dish, depending on the portion size.
Why You’ll Love This Pumpkin Tomato Soup?
There are many reasons why you’ll fall in love with this Pumpkin Tomato Soup. First and foremost, it’s incredibly delicious with its unique blend of pumpkin and tomato flavors. It’s also packed with nutrients, making it a healthy choice for any meal.
Furthermore, this soup is versatile and can be easily modified to suit different dietary preferences. It can be made vegetarian or vegan by using vegetable broth and omitting any cream or dairy products. It can also be made gluten-free by using alternative thickening agents like cornstarch or arrowroot powder.
On top of all that, this soup is simple to make with only a few basic ingredients and minimal prep time. So even if you’re not an experienced cook, you can still enjoy a warm and wholesome bowl of pumpkin tomato soup.
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The Ingredients
- Chicken Stock: This is the base of many soups and stews. It adds depth and richness to the dish, giving it an umami flavor that is hard to replace. It’s also a great source of protein and collagen, which can enhance the texture of the dish.
- Red Tomatoes: Tomatoes add a natural sweetness and acidity that balances out the rich, creamy elements of a soup or stew. They’re also packed with vitamin C and other antioxidants, making them a nutritious addition to any meal.
- Sugar Pumpkins: These are the stars of this dish, lending their sweet, slightly nutty flavor to the soup. They’re also an excellent source of fiber, vitamin A, and several other nutrients. Sugar pumpkins are more flavorful and less watery than their larger cousins, making them ideal for cooking.
- Ground Sage: This herb has a strong, slightly peppery flavor that complements the sweetness of the pumpkin and tomatoes. It’s also known for its digestive benefits and anti-inflammatory properties.
- Ground Nutmeg: This warm, aromatic spice is often used in autumn dishes like this one. It pairs well with the flavors of pumpkin and sage and adds complexity to the soup.
- Salt: Salt is essential in almost all savory dishes. It enhances the natural flavors of the other ingredients and helps balance out the sweetness of the pumpkin and tomatoes.
- Black Pepper: Like salt, black pepper is a staple in most savory dishes. It adds a slight heat and complexity to the soup, complementing the other spices.
- Heavy Cream: This adds a luxurious, velvety texture to the soup, making it feel more satisfying and indulgent. It also helps balance out the acidity of the tomatoes and the spices, creating a well-rounded flavor profile.
Step by Step Instructions
Step 1: Prepare the Stock
Heat a large pot or Dutch oven over medium heat and add the chicken stock. This forms the flavorful base for your pumpkin soup.
Step 2: Prep the Pumpkin
Cut the pumpkins in half and remove the seeds and fibrous parts. Peel off the skin using a vegetable peeler or knife, then chop the pumpkin into small chunks. These prepared pumpkin pieces will be the star ingredient of your soup.
Step 3: Cook the Pumpkin
Add the chopped pumpkin to the pot with the chicken stock and bring it to a boil. Once boiling, reduce the heat to low and let it simmer for about 20 minutes, or until the pumpkin becomes soft and tender. Simmering allows the pumpkin to absorb the flavorful stock.
Step 4: Add Tomatoes
Incorporate the tomatoes into the pot with the pumpkin and continue to simmer for another 10-15 minutes. This step adds a delightful tangy element to the soup.
Step 5: Blend the Soup
To achieve a smooth and creamy consistency, use an immersion blender or transfer the soup to a blender in batches. Blend until the soup is silky and devoid of any lumps.
Step 6: Season the Soup
Return the blended soup to the pot and add the ground sage, nutmeg, salt, and black pepper. Stir these seasonings thoroughly to infuse the soup with rich flavors.
Step 7: Allow the Flavors to Meld
Let the soup simmer for another 5-10 minutes, allowing the various flavors to meld together harmoniously. This step ensures a well-balanced and delicious final product.
Step 8: Optional Creamy Finish
If you desire a creamier texture, you can add heavy cream to the soup at this stage. Stir until the cream is fully incorporated, adding a luxurious creaminess to the dish.
Step 9: Serve and Garnish
Serve the hot pumpkin soup in bowls or mugs, and consider garnishing it with additional ground black pepper or fresh herbs. This final touch adds both flavor and visual appeal to your homemade pumpkin soup.
Notes
- To save time, you can use canned pumpkin puree instead of fresh pumpkins. Just make sure to adjust the amount of chicken stock accordingly.
- For a vegetarian or vegan option, use vegetable broth instead of chicken stock and omit the heavy cream. You can also substitute coconut milk for a creamy texture.
- To make this soup even more nutritious, you can add chopped vegetables like carrots, celery, or bell peppers while cooking the pumpkin.
- For a thicker soup, you can use less chicken stock or add a thickening agent like cornstarch. Just be sure to adjust the seasonings accordingly.
- For a festive touch, you can top the soup with roasted pumpkin seeds or croutons for added crunch.
Nutrition Information
How to store pumpkin tomato soup?
Pumpkin tomato soup can be stored in the refrigerator for up to 4 days. Make sure to let it cool completely before transferring it to an airtight container. When ready to reheat, simply heat it gently on the stove or in the microwave, stirring occasionally.
Alternatively, you can freeze pumpkin tomato soup for longer storage. Allow it to cool completely and transfer it to a freezer-safe container. It can be stored in the freezer for up to 3 months. To reheat, let it thaw in the refrigerator overnight and then heat on the stove or in the microwave.
Variations
- For a heartier soup, you can add cooked pasta or rice.
- To make it more filling, serve with crusty bread or grilled cheese sandwiches on the side.
- For a spicy kick, add red pepper flakes or diced jalapenos while cooking the pumpkin.
- You can also top the soup with shredded cheese, crumbled bacon, or fresh herbs like parsley or chives.
- For a more elegant presentation, drizzle some heavy cream on top of the soup in a swirl pattern before serving.
Ingredients
- 4 small sugar pumpkins
- 8 medium red tomatoes
- 1 teaspoon of ground sage
- 6 cups of chicken stock
- 1 teaspoon of ground nutmeg
- 1.5 cups of heavy cream
- 1 teaspoon of black pepper
- 3 teaspoons of salt
Instructions
- Heat chicken stock in a large pot.
- Prep pumpkins by removing seeds, peeling, and chopping.
- Add chopped pumpkin to the pot and simmer until soft.
- Introduce tomatoes and simmer a bit more.
- Blend until smooth.
- Return to the pot, season with sage, nutmeg, salt, and black pepper.
- Simmer briefly to meld flavors.
- Optionally, add heavy cream and stir.
- Serve hot, garnished with pepper or fresh herbs.
Notes
- To save time, you can use canned pumpkin puree instead of fresh pumpkins. Just make sure to adjust the amount of chicken stock accordingly.
- For a vegetarian or vegan option, use vegetable broth instead of chicken stock and omit the heavy cream. You can also substitute coconut milk for a creamy texture.
- To make this soup even more nutritious, you can add chopped vegetables like carrots, celery, or bell peppers while cooking the pumpkin.
- For a thicker soup, you can use less chicken stock or add a thickening agent like cornstarch. Just be sure to adjust the seasonings accordingly.
- For a festive touch, you can top the soup with roasted pumpkin seeds or croutons for added crunch.
Nutrition
FAQs
Q: Can I use pumpkin pie spice instead of ground sage and nutmeg?
A: Yes, you can substitute 1-2 teaspoons of pumpkin pie spice for the individual spices. Just make sure to taste and adjust the seasoning accordingly.
Q: Is it necessary to add heavy cream to this soup?
A: No, the heavy cream is optional and can be omitted for a dairy-free or lighter option. The soup will still have a creamy texture from the blended pumpkin and tomatoes.
Q: Can I make this soup in advance?
A: Yes, you can make the soup ahead of time and store it in the refrigerator for up to 4 days or freeze it for longer storage. Just be sure to reheat gently before serving. Plus, the flavors can be enhanced if made in advance and allowed to sit for a day or two.
Q: Can I use canned pumpkins instead of fresh pumpkins?
A: Yes, you can substitute canned pumpkin puree for fresh pumpkins. Just make sure to adjust the amount of chicken stock accordingly as the canned pumpkin will be thicker.
Wrapping Up
Pumpkin tomato soup is a versatile and satisfying dish that can be enjoyed year-round. It’s easy to make and can be customized according to your dietary preferences or taste preferences. Plus, it’s a delicious way to incorporate seasonal produce into your meals.
So next time you’re in the mood for a comforting bowl of soup, give this pumpkin tomato soup recipe a try. You won’t be disappointed! So, what are you waiting for? Head to your kitchen and start cooking this delicious soup now!
Please share your feedback and photos of your creation with us in the comments section below. We would love to hear from you!
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Rebecca Novak is a trained chef with over 10 years of experience in the food industry. She has worked in both fine dining and casual Hungarian restaurants and specializes in creating dishes using fresh, seasonal ingredients. She also loves exploring different cuisines worldwide, which allows her to bring unique flavors and ideas to the recipes she creates for Hungarianchef.com. Read more
