Pumpkin Tomato Soup combines the earthy sweetness of pumpkin with the tangy richness of tomatoes. Serve this savory fall soup with crusty bread or grilled cheese sandwiches.
Easy Fall Soup Recipe
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 late summer touch to the blend of pumpkin and tomato flavors, for a nice balance between the seasons.
Ingredients for Pumpkin Tomato Soup
Here’s what you’ll need for this recipe. Exact amounts are listed on the printable recipe card at the bottom of the post.
- Butter – Olive oil also works for this recipe.
- 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.
- Chicken-Style Broth – I use vegan chicken broth. Vegetable broth also works well but may require additional seasoning.
- Pumpkin Puree – Canned pumpkin is used for convenience, but if you have fresh cooked pumpkin flesh available, definitely use that!
- Kosher 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.
- Parmesan Cheese – Adds richness to the soup. Set a little extra aside for ganish.
- Fresh Basil – For a touch of freshness and a pretty pop of color.
How to Make Pumpkin Tomato Soup
STEP ONE: Build the Base. Set 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: Add Broth and Pumpkin. Whisk in the chicken-style broth, canned pumpkin, and salt, stirring until smooth. Bring just to a boil, then reduce the heat to low.
STEP THREE: Add the Cheese. Stir in the parmesan cheese and remove from heat. Adjust seasoning to taste.
STEP FOUR: Finish and Serve. Ladle into soup bowls, sprinkle with fresh basil, and serve hot.
Make it Vegan 🌱
For a plant-based soup, use vegan broth and dairy-free Parmesan cheese.
Storage and Reheating
- Cool to room temperature and store leftover soup in an airtight container in the refrigerator. Reheat gently on the stove. For quicker heating, use the microwave, stirring every 30 seconds.
More 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 Recipe
Ingredients
- 1 tablespoon butter
- 1 tablespoon garlic minced
- 1/4 teaspoon red pepper flakes
- 1/4 cup tomato paste
- 4 cups chicken-style broth
- 15 ounces canned pumpkin puree
- 3/4 teaspoon kosher salt
- 1/4 cup Parmesan cheese shredded
- 2 tablespoons fresh basil chopped
Instructions
- Set 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 chicken-style 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. Adjsut seasoning to taste.
- Ladle into soup bowls, sprinkle with fresh basil, and serve hot.
Nutrition
This post was updated on September 15, 2025.
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.