Pumpkin Tomato Soup
Creamy Pumpkin Tomato Soup is the perfect cozy fall recipe! With just seven simple ingredients including pumpkin puree and diced tomatoes, it's ready to enjoy in under an hour!
Equipment
- 1 Blender
- 1 soup pot or Dutch Oven
- 1 Immersion Blender optional
Ingredients
- 5 cups chicken broth
- 2 14-ounce cans diced tomatoes
- 2 14-ounce cans pumpkin puree NOT pie filling mix.
- 1 large onion, diced (about 1 cup)
- 2-3 Tablespoons chicken base
- ½ teaspoon ground pepper
- ½ - 1 cup heavy cream
Instructions
- 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.
- Bring to a boil over medium heat, reduce to a simmer, and cook uncovered for 30 minutes, stirring occasionally.
- Add Cream and Serve. Stir in heavy cream, heat through, and serve with croutons or your choice of toppings.
Notes
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.
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.
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