Description
A warm, comforting soup that blends the natural sweetness of pumpkin with the tang of ripe tomatoes. Smooth, nourishing, and full of flavor — perfect as a starter or light meal with crusty bread.
Ingredients
Main Ingredients:
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) pumpkin purée
- 1 can (14.5 oz) diced tomatoes (or 2 fresh ripe tomatoes, chopped)
- 3 cups vegetable broth (or chicken broth)
Seasonings:
- 1 tsp dried thyme (or 1 tbsp fresh thyme leaves)
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- Salt & pepper, to taste
- 1/2 cup heavy cream or coconut milk (optional, for creaminess)
- Fresh parsley or pumpkin seeds (for garnish)
Instructions
- Sauté aromatics: Heat olive oil in a large pot over medium heat. Add onion and cook until softened (5 minutes). Stir in garlic and cook for 1 more minute.
- Add base ingredients: Stir in pumpkin purée, tomatoes, broth, thyme, smoked paprika, and cumin. Bring to a simmer.
- Simmer & blend: Cook uncovered for 15–20 minutes. Use an immersion blender (or transfer carefully to a blender) to purée until smooth.
- Finish: Stir in cream or coconut milk (if using). Season with salt and pepper to taste.
- Serve: Ladle into bowls, garnish with parsley or pumpkin seeds, and serve hot.
Notes
- For extra depth, roast fresh pumpkin and tomatoes before blending.
- To make it vegan, use vegetable broth and coconut milk.
- Great with grilled cheese, croutons, or sourdough bread.
- Can be stored in the fridge for up to 4 days, or frozen for 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Fusion (Western-inspired)
Nutrition
- Serving Size: 1 bowl (approx. 300g)
- Calories: 250
- Sugar: 7g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 30mg
