Pumpkin Tomato Soup

This creamy Pumpkin Tomato Soup is the fall most signature soup. In other words, there is no fall without a good pumpkin soup. It’s rich and creamy, it’s beautiful and lush.

I couldn’t love this any more! I love that it is both delicious and made with real food ingredients.

Featured Comment: Wendy

Pumpkin Tomato Soup it’s one of the easiest soups for fall and winter which will keep you warm and full during these chilly days. Pumpkin is considered a holiday food, which means the majority of people’s pantry contains it during these times.

Thankfully, pumpkin also is a healthy food that contains a lot of antioxidants. Best known for its carotenoids which give this food its superpower.

According to Dr. Steven Pratt, “Well, pumpkin is one of the most nutritionally valuable foods known to man. Moreover, it’s inexpensive, available year-round in canned form, incredibly easy to incorporate into recipes, high in fiber, low in calories, and packs an abundance of disease-fighting nutrients.”

So, in other words, If you want to be healthy you should consume as much pumpkin as you can.

Here’s what you need

• Pumpkin – Best for soups are the hard ones, such as Buttersquash. Also, you can use pumpkin puree as a substitute.
• Red tomatoes – Preferably Roma tomatoes.
• Chicken Stock – Feel free to use Vegetable broth as a substitute, it will be also delicious.
• Heavy Cream – will make it creamy. Use Half-and-Half as a substitute.
• Ground Nutmeg, Ground Sage, Salt, and Black Pepper give a delicious taste to the soup.

How to make the Pumpkin Tomato Soup

1. Preheat oven to 400 degrees F (205 degrees C).
2. Cut pumpkins in half and scoop out seeds. Cut tomatoes in half.
3. Spray a cookie sheet with cooking spray. Place pumpkins and tomatoes, flesh side down on the cookie sheet and roast until soft to the touch, about 45 minutes.
4. Remove pumpkins from the oven and let them cool. Once pumpkins are cool scrape flesh from skins into a food processor. Discard skins.
5. Add chicken stock to the pumpkin puree.
6. Pour soup into a large saucepan and bring to a simmer over medium heat.
7. Stir in cream, nutmeg, sage, and salt. Mix well and remove from the heat.
8. Serve garnished with a dollop of sour cream.

What to serve with Pumpkin Tomato Soup

It goes perfectly with Bread, Soup Crackers, Roasted Vegetables, and Salads. I recommend my Challah Bun recipe, and my Raisin Challah Bread recipe for making delicious homemade sweetish bread.

Is it OK to freeze pumpkin soup?

Pumpkin Tomato Soup freezes perfectly! If you want, you can make more soup ahead, so you just have to defrost it and you have it right away.

How long should soup cool before refrigerating?

Make sure it’s cooled down totally. That can take approximately 1- 1/2 hours.

More soup recipes to keep you warm

• Grandma’s Pumpkin Soup Recipe
• Chilis Potato Soup Recipe
• Chick-fil-a Chicken Noodle Soup Recipe
• Hungarian Chicken Soup
• Hungarian Cabbage Soup