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- 1 cup pumpkin purée (canned or homemade) - 2 cups ripe tomatoes, diced (or 1 can of diced tomatoes) - 1 medium onion, chopped - 2 cloves garlic, minced - 1 cup vegetable broth - 1 cup coconut milk (or heavy cream) - Spices and garnishes - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Olive oil - Salt and pepper - Fresh basil leaves for garnish This soup is rich and creamy, perfect for a cozy meal. You need fresh and simple ingredients. I love using either canned or homemade pumpkin purée. It gives a great texture and taste. Ripe tomatoes add a fresh flavor that balances the pumpkin perfectly. Onions and garlic are essential. They build a flavorful base for the soup. The vegetable broth adds depth, while coconut milk or heavy cream gives it a smooth finish. The spices, ground cumin and smoked paprika, bring warmth and richness. Olive oil adds a nice touch and helps sauté the onions. Don’t forget salt and pepper! They enhance all the flavors. For a pop of color and freshness, I always top my soup with fresh basil leaves. They make every bowl look special. Gather these ingredients, and you’ll be ready to make a delightful bowl of creamy pumpkin tomato soup. It's simple, yet so satisfying! - Sauté onion and garlic: Start by heating olive oil in a large pot over medium heat. Add the chopped onion and cook it until it looks clear, about 5 minutes. This makes the base full of flavor. Then, add the minced garlic and stir it for 1 more minute until you smell its goodness. - Combine main ingredients: Now, add the diced tomatoes and pumpkin purée to the pot. Pour in the vegetable broth next. Finally, sprinkle in the ground cumin and smoked paprika. These spices bring warmth and depth to the soup. - Simmer and blend the soup: Bring the mixture to a boil. Once boiling, lower the heat and let it simmer for about 15 minutes. This cooks the flavors together. After simmering, use an immersion blender to mix the soup until smooth. If you don’t have one, carefully pour the soup into a blender in batches. - Add coconut milk and season: Stir in the coconut milk or heavy cream. Heat it gently for another 5 minutes. Taste the soup and add salt and pepper to make it perfect. Adjust the spices if you want more flavor. - Garnish with fresh basil: Serve the soup hot. Top it with fresh basil leaves for a bright finish. This adds a pop of color and flavor. - Pairing ideas: Enjoy this soup with crusty bread or a fresh salad. It makes a cozy meal that warms the heart. Choosing the right pumpkin purée When you pick pumpkin purée, look for brands that use 100% pumpkin. Avoid those with added sugars or flavors. If you want to make your own, roast a small pumpkin, scoop out the flesh, and blend it until smooth. Homemade tastes fresh and bright. Fresh versus canned tomatoes Fresh tomatoes bring a nice texture and taste. Use ripe, juicy ones for the best flavor. If you choose canned tomatoes, pick whole or diced without added salt. Both options work well in this soup, so pick what you like best. How to safely blend hot soup When blending hot soup, always let it cool a bit first. If you use a blender, fill it halfway. Leave the lid slightly ajar to let steam escape. If using an immersion blender, keep it submerged to avoid splashes. Adjusting consistency and flavor If your soup is too thick, add more vegetable broth or coconut milk until you reach the right texture. Taste your soup before serving. If it needs more spice, add a pinch of salt or extra cumin for depth of flavor. Serving options You can serve this soup in bowls or mugs, making it fun and easy. Pair it with crusty bread or a fresh salad for a full meal. Creative garnishes Garnish your soup with fresh basil leaves for a pop of color and taste. You could also drizzle a bit of coconut milk on top for a fancy touch. A sprinkle of smoked paprika adds a nice visual and flavor boost too. {{image_2}} For those with special diets, there are tasty swaps you can make. - Dairy-free options: Use coconut milk instead of heavy cream. This keeps the soup creamy without dairy. Almond milk is another choice, but it may change the taste a bit. - Low-carb modifications: You can skip the tomatoes or use fewer of them. This keeps carbs low. Try adding more pumpkin for flavor and creaminess. Want to amp up the taste? Here are some easy ideas to try. - Adding spices: Spice it up by adding cayenne pepper or chili powder. A pinch can give the soup a nice kick. You can also add fresh herbs like thyme or rosemary for depth. - Incorporating other vegetables: Blend in carrots, bell peppers, or spinach. These not only boost nutrition but also add new flavors. You could even roast the veggies first for a smoky taste. Make this soup your own with some regional flair. - Italian-inspired adjustments: Add a touch of Italian seasoning and a splash of balsamic vinegar. Top with grated Parmesan cheese for a rich finish. - Thai-inspired variations: Mix in some red curry paste and lime juice. Top the soup with fresh cilantro and a drizzle of coconut milk. This gives a bright and bold taste that is refreshing. You can keep creamy pumpkin tomato soup in the fridge for about three to four days. To store it, use an airtight container. This helps keep the soup fresh and tasty. Let the soup cool down before you seal the container. This keeps moisture from building up inside. If you'd like to save the soup for later, freezing works great. First, let the soup cool completely. Then, pour it into freezer-safe bags or containers. Leave some space at the top since soup expands when frozen. For defrosting, place the soup in the fridge overnight. You can also defrost it in the microwave on low heat. You can reheat the soup either on the stovetop or in the microwave. For the stovetop, pour the soup into a pot and heat it on low. Stir it often to avoid sticking. If using the microwave, heat it in short intervals. Stir between each to make sure it warms evenly. After reheating, taste the soup. You can add a splash of coconut milk or a pinch of salt to enhance the flavors. Can I use fresh pumpkin instead of purée? Yes, you can use fresh pumpkin. Just peel, seed, and chop it into small cubes. Boil or steam the pumpkin until soft. Then, blend it until smooth. This gives a fresh taste but takes more time. How can I make this soup spicier? To spice up your soup, add red pepper flakes or diced jalapeños. You can also mix in a dash of hot sauce. These will give your soup a nice kick without changing the flavor too much. Calorie count and health benefits One serving of this soup has about 200 calories. It is rich in vitamins A and C. The pumpkin adds fiber and antioxidants, which help your body stay healthy. Plus, coconut milk offers healthy fats. Alternative options for added nutrition You can add lentils or quinoa for extra protein. Chopped spinach or kale can boost vitamins too. These options make your soup heartier and more filling, perfect for a meal. What to serve with creamy pumpkin tomato soup? This soup pairs well with crusty bread or a fresh salad. You could also serve it with grilled cheese sandwiches for a classic combo. These sides complement the soup's rich flavors nicely. Is it a good meal prep option? Yes, this soup is great for meal prep. It stores well in the fridge for up to five days. You can also freeze it for up to three months. Just reheat when you're ready to enjoy it again. This creamy pumpkin tomato soup combines simple ingredients and easy steps. You start by sautéing onion and garlic, then blend in ripe tomatoes and pumpkin purée. I’ve shared useful tips to enhance flavor, adjust consistency, and present the dish beautifully. Whether you prefer dairy-free options or regional twists, there's a variation to suit every taste. This soup stores well, making it perfect for meal prep. Enjoy making it part of your cooking routine—it’s tasty, healthy, and satisfying!

Creamy Pumpkin Tomato Soup

Warm up your fall with this creamy pumpkin tomato soup that's bursting with flavor! Made with simple ingredients like pumpkin purée, ripe tomatoes, and aromatic spices, this comforting dish is perfect for chilly days. In just 30 minutes, whip up a delicious bowl topped with fresh basil. Ready to impress your taste buds? Click through to explore the full recipe and enjoy a delightful homemade soup experience that’s perfect for any occasion!
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Ingredients
  

1 cup pumpkin purée (canned or homemade)

2 cups ripe tomatoes, diced (or 1 can of diced tomatoes)

1 medium onion, chopped

2 cloves garlic, minced

1 cup vegetable broth

1 cup coconut milk (or heavy cream)

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 tablespoon olive oil

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

In a large pot over medium heat, add the olive oil. Once heated, add the chopped onion and sauté until translucent, about 5 minutes.

    Stir in the minced garlic and cook for an additional minute until fragrant.

      Add the diced tomatoes, pumpkin purée, vegetable broth, and the spices (cumin and smoked paprika) to the pot.

        Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes.

          After simmering, use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender (be careful with the hot liquid).

            Stir in the coconut milk (or heavy cream) and heat the soup through for another 5 minutes.

              Season with salt and pepper to taste. Adjust spices if needed.

                Serve hot, garnished with fresh basil leaves on top.

                  Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4