Description
This creamy pumpkin tomato soup blends the earthy sweetness of pumpkin with the tang of tomatoes for a comforting, nutrient-packed bowl. Perfect for fall evenings or when you need a quick, cozy meal.
Ingredients
Vegetable Base:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
Spices and Flavorings:
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
Main Ingredients:
- 1 can (15 oz) pumpkin purée (not pumpkin pie filling)
- 1 can (14 oz) diced tomatoes
- 3 cups vegetable broth (or chicken broth)
- 1/2 cup coconut milk (or heavy cream)
Seasonings and Garnish:
- Salt and black pepper, to taste
- Fresh basil or parsley, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and sauté until softened, about 5 minutes.
- Stir in garlic, smoked paprika, and cumin; cook for 1 minute until fragrant.
- Add pumpkin purée, diced tomatoes, and broth. Stir well.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Use an immersion blender to puree until smooth (or transfer to a blender in batches).
- Stir in coconut milk. Season with salt and pepper.
- Ladle into bowls and garnish with fresh herbs before serving.
Notes
- For a spicier soup, add a pinch of red pepper flakes or cayenne.
- Make it richer by swapping coconut milk for heavy cream.
- Serve with crusty bread or a grilled cheese sandwich for a hearty meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American / Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 8g
- Sodium: 780mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
