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Creamy Roasted Pumpkin Tomato Soup

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This creamy roasted pumpkin tomato soup is the ultimate easy fall recipe. Roasted vegetables and a touch of cream create a velvety, comforting soup that’s perfect for cozy nights.

Ingredients

Scale
  • 1 can (15 oz) pumpkin puree
  • 6 medium Roma tomatoes, halved
  • 1 medium yellow onion, quartered
  • 4–5 cloves garlic, peeled
  • 2 cups (480 ml) vegetable broth
  • 1/2 cup (120 ml) heavy cream
  • 3 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste
  • Optional toppings: croutons, pumpkin seeds, a drizzle of cream, fresh thyme, red pepper flakes

Instructions

  1. Preheat oven to 400°F (200°C). Halve 6 Roma tomatoes lengthwise and place cut-side up on a rimmed baking sheet. Quarter 1 medium yellow onion and add to the sheet along with 4-5 peeled garlic cloves. Drizzle with 3 tablespoons olive oil, sprinkle with 1 teaspoon dried thyme, 1/2 teaspoon smoked paprika, and a generous pinch of salt and pepper. Toss gently to coat.
  2. Roast vegetables for 30-35 minutes until tomatoes are wrinkled and slightly charred, onions are soft and caramelized, and garlic is golden and tender. Shake the pan halfway through.
  3. Transfer roasted vegetables and all juices to a large pot or Dutch oven. Add 1 can (15 oz) pumpkin puree and 2 cups (480 ml) vegetable broth. Stir, scraping up any browned bits. Bring to a gentle simmer over medium heat, then reduce heat to low and cook for 5 minutes.
  4. Remove pot from heat. Using an immersion blender, blend soup until completely smooth. If using a regular blender, let soup cool for 5 minutes, then blend in batches (fill no more than halfway) and return to pot.
  5. Stir in 1/2 cup (120 ml) heavy cream until fully incorporated. Taste and adjust seasoning with salt and pepper. Add more broth or water if soup is too thick.
  6. Ladle soup into bowls. Top with a swirl of cream, pumpkin seeds, croutons, fresh thyme, or a pinch of smoked paprika. Serve hot with crusty bread or a side salad.

Notes

Don’t skip roasting—it gives the soup deep flavor. Watch garlic to avoid burning. Blend before adding cream to prevent graininess. Soup tastes even better the next day. For dairy-free, use full-fat coconut milk. For a spicy kick, add red pepper flakes or chipotle pepper.

Nutrition

Keywords: pumpkin tomato soup, creamy soup, fall soup, roasted vegetable soup, easy soup recipe

Find it online: https://nadinetable.com/creamy-roasted-pumpkin-tomato-soup-best-easy-fall-recipe/