Pumpkin Tomato Soup

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Cozy up with a warm bowl of this creamy Pumpkin Tomato Soup! This velvety blend of pumpkin puree and tomatoes is perfect for cooler months when you’re craving a savory, comforting soup.

A bowl with creamy pumpkin tomato soup topped with croutons, shredded cheese and parsley.

Packed with a balance of sweet pumpkin and tangy tomatoes, this ultimate creamy fall soup will surely win over even the pickiest eaters (without them ever guessing there’s pumpkin in the mix!). Top it with cornbread or rye croutons.

If you love creamy soups that are perfect for when the temps start to dip, try my One Pot Broccoli Cheddar Soup or my Easy Crockpot Loaded Baked Potato Soup.

Just like a traditional velvety tomato soup, it pairs well with cheese sandwiches or grilled cheese sticks for a delicious meal. My family loves to switch up the cheese - sometimes we use cheddar cheese and we also love gouda cheese for the smokey flavor.

This soup is delicious with Pumpernickel Croutons on top. They give a robust, nutty flavor to the soup. We also make grilled cheese “croutons” by cutting a grilled cheese sandwich into smaller pieces, toasting them, and adding them to the soup.

Table of Contents

Why You’ll Love This Tomato Pumpkin Soup

Quick and Easy. Made in just under an hour with only seven simple ingredients.
Creamy and Delicious. The pumpkin pureé and heavy cream give this savory soup a rich, smooth texture, making it a hit with kids and adults alike.
Perfect for Fall. With cozy flavors of pumpkin and tomatoes, it’s an ideal dish for early autumn or late summer evenings.

Three bowls of Pumpkin Tomato Soup garnished with a drizzle of heavy cream and fresh parsley and served with grilled cheese sandwiches.

Substitutions

White Onion - Instead of yellow onion, you can use white onion. I wouldn't recommend red onion because of the strong taste.
Minced Onion or Onion Powder - Add 2 Tablespoons of dried minced onion or 1 Tablespoon of onion powder instead of the fresh diced onion.
Stewed or Crushed Tomatoes - Either of these works well instead of the diced tomatoes. Avoid any variety of canned tomatoes that have added spices.
Chicken Stock or Vegetable Stock - Either is a good substitute for the chicken broth. You can make your own Chicken Stock from a rotisserie chicken by following my easy tutorial.
Vegetable Broth and Base: Swap with vegetable broth and vegetable base for a vegetarian-friendly soup.
Half and Half or Whole Milk - Instead of heavy cream, you can use half and half or whole milk. Don't let the soup boil; otherwise, it could curdle.

Variations

Make it Spicy - Add a pinch of red pepper flakes or cayenne pepper for a little kick.
Traditional Tomato - For a more traditional tomato soup taste, add 2-3 cloves of garlic or top with fresh basil, grated parmesan cheese and focaccia croutons.

Ingredients

*For specific ingredient amounts, please scroll down to the printable recipe card.

How To Make This Pumpkin Soup Recipe

Step 1. Blend in Batches. In a blender, combine half the chicken broth, onion, half the tomatoes, half the pumpkin, chicken base, and pepper. Blend until smooth. Pour into a large pot. Blend the remaining broth, onion, tomatoes, and pumpkin, and add to the pot.

The pumpkin puree, tomatoes, pepper and onion in a blender.

Chicken broth being pour into a blender with the soup ingredients.

Step 2. Cook. Bring to a boil over medium heat, reduce to a simmer, and cook uncovered for 30 minutes, stirring occasionally.

The ingredients for the soup in a blender and processed until smooth.

The smooth soup being poured into a large pot for cooking.

Step 3. Add Cream and Serve. Stir in heavy cream, heat through, and serve with croutons or your choice of toppings.

The heavy cream being poured into the soup pot.

A large ladle filled with Pumpkin Tomato Soup.

Storage and Freezing Instructions

Store in an airtight container in the fridge for up to 5 days. Reheat it in a large saucepan on the stovetop over medium-low heat to prevent the soup from curdling.

For best results, freeze without the cream. Thaw in the fridge overnight and reheat on the stove over medium heat. Add the cream after reheating to prevent curdling.

Natalie’s Pro Tip

If you have an immersion blender, add all the ingredients, except for the heavy cream, to a large soup pot or Dutch oven and blend until smooth. I prefer the blender method because I don't have to worry about the soup splattering. Cook for 30 minutes and then add the heavy cream.

For added flavor, roast the tomatoes on a baking sheet at 400°F for 15-20 minutes before blending to bring out a deeper tomato taste.

A grilled cheese sandwich being dipped into a bowl of tomato pumpkin soup.

Notes and FAQs

Can I use tomato sauce instead of whole tomatoes?

I tested this recipe with tomato sauce, and the soup wasn't the same. As an alternative, I would suggest stewed or crushed tomatoes.

Why add cream at the end?

Adding cream last helps prevent it from curdling and keeps the soup’s texture creamy and smooth.

What kind of bread works best for croutons?

Marble rye bread is a great choice for flavor, but crusty bread works well too. You can also try parmesan crisps for a fun, crunchy topping!

Do I drain the liquid from the canned tomatoes?

No. Add the contents of the can, including the liquid, to the blender.