Creamy Pumpkin Tomato Soup (Recipe for Printing)
Smooth blend of pumpkin, tomatoes, and cream creates a warm, comforting bowl perfect for chilly days.
# What You Need:
→ Soup Base
01 -
5 cups chicken broth
02 -
2 cans (14 ounces each) diced tomatoes
03 -
2 cans (14 ounces each) pumpkin puree
04 -
1 large onion, diced (approximately 1 cup)
05 -
2 to 3 tablespoons chicken base
06 -
1/2 teaspoon ground black pepper
→ Finishing Touch
07 -
1/2 to 1 cup heavy cream
# How to Make It:
01 -
In a blender, combine half the chicken broth, half the diced onion, half the diced tomatoes, half the pumpkin puree, chicken base, and ground pepper. Blend until completely smooth. Transfer to a large soup pot.
02 -
Blend the rest of the chicken broth, remaining onion, remaining tomatoes, and remaining pumpkin puree until smooth. Add mixture to the pot.
03 -
Bring to a boil over medium heat, then reduce to a simmer and cook uncovered for 30 minutes, stirring occasionally.
04 -
Incorporate the heavy cream into the hot soup and heat through. Ladle into bowls and garnish as desired.
# Extra Tips:
01 -
Store in an airtight container in the refrigerator for up to 5 days or freeze without cream. Reheat gently and add cream after warming to prevent curdling. Enhance depth of flavor by roasting tomatoes at 400°F for 15–20 minutes before blending.
02 -
An immersion blender can be used for a smoother consistency directly in the pot.