Pumpkin Tomato Soup

Author: Katie

This roasted pumpkin tomato soup is creamy, cozy, and naturally vegan. Made in one pot with simple ingredients, it’s the perfect fall comfort food.

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Prep Time: 10

Cook Time: 50

Total Time: 1

Course: Soup

Cuisine: International

Servings: 4 people

Equipment

1 casserole pan or dutch oven
1 high-speed or immersion blender

Ingredients

2 tablespoon extra-virgin olive oil
1 large yellow onion *chopped
2 14.5-ounce (400g) cans diced tomatoes
2 ½ cup (375 g) pumpkin *seeds removed, cubed (see notes)
1 whole garlic bulb *top chopped off
1 teaspoon salt
1 teaspoon Italian mixed herbs
1 small handful of fresh basil
1 14 ounce (400g) can full-fat coconut milk plus more for drizzling
vegetable broth (optional for thinning), see notes

You can find detailed step-by step-photos above the recipe card.

Instructions

Prep your oven pan. Preheat oven to 400°F (200°C). Grab a Dutch oven or any oven-safe pan with a lid.
Roast the base . Add olive oil, onion, tomatoes, pumpkin, garlic bulb, salt, onion powder, and Italian herbs straight into the pan. Stir everything together. Roast covered for about 35 minutes. After 35 minutes, remove the lid and roast for another 15 minutes until the garlic is slightly golden. Tip: Check at the 20-minute mark- if the tomatoes haven’t released much liquid and things look too dry, add a splash of veggie broth to prevent burning.
2 tablespoon extra-virgin olive oil, 1 large yellow onion, 2 14.5-ounce cans diced tomatoes, 2 ½ cup pumpkin , 1 whole garlic bulb, 1 teaspoon salt, 1 teaspoon Italian mixed herbs, 1 small handful of fresh basil
Handle the garlic. Once roasted, carefully squeeze the softened garlic cloves out of their skins (they should slide right out) and add them back into the pan or straight into the blender.
Blend it up. Add coconut milk and veggie broth to the mix. If using an immersion blender, blend everything right in the pot. Otherwise, let it cool slightly, then transfer to a blender. Blend until smooth and creamy.
1 14 ounce can full-fat coconut milk , vegetable broth
Serve. Pour into bowls, drizzle with extra coconut milk or olive oil or scatter over a few fresh basil leaves and serve alongside some crispy white bread or cheese sandwich.

Video

Notes

Pumpkin: Butternut squash would work as well. I left the skin on, but if you’re swapping in butternut squash, I'd recommend peeling it first. You can also use pumpkin purée (1 15 oz can) though I prefer whole pumpkin for the best flavor and texture. Also when using store-bough purée make sure it's made from 100% pumpkin with no additives.
Vegetable broth: I didn’t need it since the tomatoes released enough liquid, and the coconut milk alone gave the soup a perfectly creamy consistency. If your tomatoes don’t release much liquid, you can add a splash of broth when blending to loosen things up.

Nutrition

All nutritional information is based on third-party calculations and should be considered estimates.

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