Creamy Pumpkin Tomato Soup

Creamy Pumpkin Tomato Soup is what I turn to every time the weather turns chilly and I crave something both hearty and silky smooth. Combining sweet pumpkin with tangy tomato and a comforting pour of cream, this recipe is winter coziness in a bowl that reminds me of golden leaves outside and family meals around the kitchen table.

The first time I made this soup, I was surprised by how fast my family went back for seconds. Now it is my signature cold-weather dish and a must at Thanksgiving.

Gather Your Ingredients

• Chicken broth: for depth of flavor and a savory base, choose a low sodium or homemade broth when possible
• Canned diced tomatoes: for brightness and acidity, look for San Marzano or fire-roasted for a richer flavor
• Pumpkin puree: for creaminess and earthy sweetness, use 100 percent pure pumpkin, not pie filling
• Large onion (diced): for savory backbone, a firm heavy onion with papery skin is best
• Chicken base: adds extra body and umami quality, choose a good-quality paste or bouillon
• Ground pepper: for gentle warmth and balance, grind fresh for the brightest flavor
• Heavy cream: for lush texture and finish, use the freshest cream you can find

How to Make It

Blend the First Batch:

Combine half the chicken broth, onion, half the tomatoes, half the pumpkin, chicken base, and pepper in a blender. Blend until everything is completely smooth to ensure a velvety soup texture. Pour this mixture into a large soup pot.

Blend the Second Batch:

Add the remaining chicken broth, onion, tomatoes, and pumpkin to the blender. Process until smooth again and add this final mixture to your soup pot. Blending in batches ensures a uniform creaminess.

Simmer the Soup:

Bring the mixture to a boil over medium heat then immediately reduce to a gentle simmer. Let it cook uncovered for about 30 minutes and stir every now and then. This step concentrates the flavors and slightly thickens the soup.

Add Cream and Finish:

When the soup is ready pour in the heavy cream. Stir well until the soup is creamy and glossy throughout. Heat gently but do not let it boil after adding cream. Taste and adjust seasoning before serving.

Serve and Enjoy:

Ladle the hot soup into bowls and top with homemade croutons, cracked black pepper, or a drizzle of olive oil.

The way the heavy cream swirls into the soup at the end never gets old for me. My kids always argue over who gets the first ladleful and it has become something of a family tradition in our house after pumpkin patch days.

Flavor Boosters

This soup holds up beautifully in the fridge for about five days. For best results store it in an airtight container so it keeps that bright fresh flavor. When freezing, skip the cream at first since dairy sometimes splits after thawing, then add it back in after reheating for that signature silkiness. Always reheat slowly over gentle heat so the soup stays smooth.

Serving Suggestions

I love pairing this soup with toasted sourdough bread and a crisp green salad. For a fun twist, top each bowl with toasted pumpkin seeds or a dollop of Greek yogurt. Sometimes I add a sprinkle of chopped fresh sage or chives for a flavorful finish.

Creative Twists

When tomatoes are in season I roast fresh garden tomatoes at high heat to deepen their flavor before blending. In late autumn I often add a pinch of warming spices like nutmeg or cinnamon to echo seasonal baking scents in the air. Around winter holidays top with garlicky croutons or toasted nuts for a festive upgrade.

This soup has rescued many busy weeknights and is always a crowd-pleaser at fall gatherings. One taste and you will understand why it is a seasonal favorite in our home.

Common Questions About This Recipe

→ Can I use fresh pumpkin instead of puree?

Yes, fresh roasted pumpkin can be substituted for puree. Roast and blend until smooth before adding to the soup.

→ What can I use instead of chicken broth?

Vegetable broth is a great substitute, making this dish suitable for vegetarians while maintaining flavor.

→ How do I achieve a smoother texture?

Blend the soup in batches or use an immersion blender until completely smooth for a velvety result.

→ Is the soup freezer-friendly?

Yes, freeze without the cream added. Reheat gently and stir in cream after thawing to prevent curdling.

→ What toppings pair best with this soup?

Croutons, toasted pumpkin seeds, a swirl of cream, or fresh herbs like parsley are popular choices.