Pumpkin Tomato Soup ~
A savory soup that combines the earthy sweetness of pumpkin with the tangy richness of tomatoes.
Serve this creamy fall soup with crusty bread or grilled cheese sandwiches.
Tomato Pumpkin Soup Recipe
I like this creamy pumpkin tomato soup recipe because it’s perfect for this late summer/early autumn time of year. Mornings are chilly, and leaves are beginning to fall. Meanwhile, the garden still has fresh herbs to give. This soup
I like this creamy pumpkin tomato soup recipe because it’s perfect for late summer and early autumn. With the cooler mornings and falling leaves, it’s an ideal comfort food. Fresh herbs from the garden add a nice summery touch to the blend of pumpkin and tomato flavors, for a nice balance between the seasons.
Ingredients for Pumpkin Tomato Soup
You will need the following:
- 1 tablespoon vegan butter
- 1 tablespoon garlic, minced
- 1/4 teaspoon red pepper flakes
- 1/4 cup tomato paste
- 4 cups vegan chicken-style broth
- 1 (15-ounce) can pumpkin puree
- 3/4 teaspoon salt
- 1/4 cup vegan Parmesan cheese, shredded
- 2 tablespoons fresh basil, chopped
Ingredient Notes
- Vegan Butter – Olive oil is a fine substitute.
- Garlic – Fresh is best, but garlic powder will work in a pinch. Substitute 1/3 teaspoon garlic powder for fresh garlic, if needed.
- Red Pepper Flakes – Adds a nice kick to the soup but is completely optional.
- Tomato Paste – Tomato paste is used for its rich, concentrated flavor. Substitutions are not recommended for this recipe.
- Vegan Chicken-Style Broth – I use Better Than Bouillon’s No-Chicken Base. Vegetable broth also works well.
- Pumpkin Puree – I used canned pumpkin for convenience but if you have fresh cooked pumpkin flesh available, definitely use that!
- Salt – The amount given is a guideline and what works for your soup may vary depending on the type of broth used or dietary restrictions.
- Vegan Parmesan Cheese – I like the Violife brand because it melts into the soup beautifully, and it’s available in block form, so the cheese is freshly grated.
- Fresh Basil – Adds a touch of freshness and a pretty pop of color.
How to Make Pumpkin Tomato Soup
STEP ONE: Heat a medium pot over medium-high heat, then add the butter. When the butter is melted, add the garlic and red pepper flakes. Cook for 30 seconds, stirring frequently. Stir in the tomato paste and cook for an additional 1 minute.
STEP TWO: Whisk in the vegan chicken broth, canned pumpkin, and salt, stirring until smooth. Bring just to a boil, then reduce the heat to low.
STEP THREE: Stir in the parmesan cheese and remove from heat.
STEP FOUR: Ladle into soup bowls, sprinkle with fresh basil, and serve hot.
Storage
- Leftover soup can be cooled and then stored in an airtight container in the refrigerator.
More Vegan Soup Recipes You’ll Love!
- Fresh Tomato Soup
- Vegan Curried Pumpkin Soup
- Roasted Garlic and Leek Soup
- Garden Vegetable Soup
- Vegan Tomato Bisque
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Pumpkin Tomato Soup
Ingredients
- 1 tablespoon vegan butter
- 1 tablespoon garlic minced
- 1/4 teaspoon red pepper flakes
- 1/4 cup tomato paste
- 4 cups vegan chicken-style broth
- 1 15-ounce can pumpkin puree
- 3/4 teaspoon salt
- 1/4 cup vegan Parmesan cheese shredded
- 2 tablespoons fresh basil chopped
Instructions
- Heat a medium pot over medium-high heat, then add the butter. When the butter is melted, add the garlic and red pepper flakes. Cook for 30 seconds, stirring frequently. Stir in the tomato paste and cook for an additional 1 minute.
- Whisk in the vegan chicken broth, canned pumpkin, and salt, stirring until smooth. Bring just to a boil, then reduce the heat to low.
- Stir in the parmesan cheese and remove from heat.
- Ladle into soup bowls, sprinkle with fresh basil, and serve hot.
Erin
Yum! This pumpkin tomato soup is such a wonderful combination of flavors. A new favorite for us!
Choclette
Bring on the soup. I love this time of year when soup really comes into its own. Those bright bold colours of pumpkin and tomato are just the best. Can’t wait to try it.