Name: Pumpkin Tomato Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 6 cups chicken broth; 2 cans (28 oz total) diced tomatoes, with liquid; 2 cups pumpkin puree (not pie filling); 1 medium onion, diced; 2 teaspoons chicken base; 1/2 teaspoon ground black pepper; 1 cup heavy cream

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There’s nothing quite like curling up with a bowl of creamy soup when the weather starts to cool. This Pumpkin Tomato Soup combines the natural sweetness of pumpkin with the tangy brightness of tomatoes to create a velvety, comforting dish that feels like fall in a bowl. I love serving it with croutons or a grilled cheese sandwich for the ultimate cozy meal.

Pumpkin Tomato Soup

Why You’ll Love This Recipe

I like how simple and quick this soup is to make—it comes together in under an hour with just a handful of ingredients. The pumpkin adds a gentle sweetness that balances beautifully with the acidity of the tomatoes, while the heavy cream gives it a rich, silky texture. It’s a family favorite in my house, and I find it’s a great way to sneak in pumpkin for those who might normally shy away from it.

Ingredients

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

Chicken broth
Diced tomatoes
Pumpkin puree (not pie filling)
Onion, diced
Chicken base
Ground black pepper
Heavy cream

Directions

In a blender, I combine half the chicken broth, onion, half the tomatoes, half the pumpkin, chicken base, and pepper. I blend until smooth and pour it into a large pot. Then I repeat with the remaining broth, onion, tomatoes, and pumpkin, adding it to the pot.
I bring the mixture to a boil over medium heat, then reduce it to a simmer. I let it cook uncovered for about 30 minutes, stirring occasionally.
Once the soup is cooked, I stir in the heavy cream, heat it through, and serve it hot with croutons or toppings of my choice.

Servings and timing

This recipe makes about 12 cups of soup, which is enough to serve 8 to 10 people. Prep time is around 10 minutes, and cook time is 40 minutes, so it’s ready in about 50 minutes total.

Variations

I sometimes add a pinch of cayenne pepper or red pepper flakes when I want a little kick of heat. If I’m craving more of a traditional tomato soup flavor, I add a couple of cloves of garlic and top it with fresh basil and parmesan cheese. For extra depth, I like roasting the tomatoes before blending—they bring a deeper, caramelized tomato flavor to the soup.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, I warm it gently on the stovetop over medium-low heat to avoid curdling the cream. If I plan to freeze the soup, I leave out the cream and add it later after reheating. The soup freezes well for up to 3 months when stored properly.

FAQs

Can I use tomato sauce instead of diced tomatoes?

Yes, I can substitute tomato sauce for diced tomatoes, though it will create a smoother texture and a slightly different flavor.

Why do I add the cream at the end?

I stir in the cream at the end because it prevents curdling during cooking and keeps the soup smooth and velvety.

Do I need to drain the canned tomatoes before using them?

No, I don’t drain the tomatoes—I use the liquid along with them for extra flavor in the soup.

What type of bread works best for croutons?

I find that rye, pumpernickel, or even a simple sourdough works beautifully. Sometimes, I like making grilled cheese croutons for fun.

Can I make this soup vegetarian?

Yes, I can swap the chicken broth and base with vegetable broth and a vegetable base for a fully vegetarian version.

Conclusion

This Pumpkin Tomato Soup is a perfect balance of sweet, savory, and creamy flavors, making it ideal for chilly evenings or cozy gatherings. I love how versatile it is—I can enjoy it as a light starter or pair it with a hearty grilled cheese for a full meal. With its simple ingredients and comforting taste, it’s a recipe I keep coming back to all season long.