Description
This comforting and creamy Pumpkin Tomato Soup combines the rich sweetness of pumpkin with the tangy brightness of tomatoes, perfectly balanced with savory chicken broth and a hint of pepper. Blended to a smooth texture and finished with a touch of heavy cream, this soup is hearty, flavorful, and easy to prepare, making it a perfect choice for a cozy meal.
Ingredients
Scale
Soup Base
- 5 cups chicken broth
- 2 (14-ounce) cans diced tomatoes
- 2 (14-ounce) cans pumpkin puree (NOT pie filling mix)
- 1 large onion, diced (about 1 cup)
- 2–3 tablespoons chicken base
- ½ teaspoon ground pepper
Finishing
- ½ – 1 cup heavy cream
Instructions
- Blend Soup Ingredients: In a blender, combine half of the chicken broth, diced onion, half the diced tomatoes, half of the pumpkin puree, chicken base, and ground pepper. Blend everything until smooth. Pour the blended mixture into a large pot. Repeat by blending the remaining broth, onion, tomatoes, and pumpkin puree, then add this second batch into the pot as well.
- Simmer the Soup: Place the pot on medium heat and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook uncovered for 30 minutes, stirring occasionally to prevent sticking and to allow the flavors to meld.
- Add Cream and Serve: Stir in the heavy cream to the hot soup and heat through without boiling. Serve immediately, optionally garnished with croutons or your favorite toppings for added texture and flavor.
Notes
- Use pumpkin puree, not pie filling, to avoid added sugars and spices.
- Adjust pepper and chicken base to taste for desired seasoning intensity.
- Heavy cream can be substituted with a lighter cream or milk for a lower-fat option, though it will affect creaminess.
- Serve with croutons, fresh herbs, or a sprinkle of cheese for garnish.
- This soup freezes well; reheat gently and stir before serving.
