My Easy Pumpkin Tomato Soup Is the Perfect Fall Pantry Meal

Canned pumpkin and tomatoes combine in this velvety smooth soup.

By
Annika Panikker
Annika Panikker
Annika Panikker
Annika is a chef turned food content creator since 2017, and is currently featured in Simply Recipes. She has been in the food service industry since 2010 and started out as home baker in Mumbai, India when she was 15 years old.
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Updated December 04, 2025
Annika Panikker
Pumpkin tomato soup garnished with herbs

Simply Recipes / Shilpa Iyer

This pumpkin tomato soup is the perfect recipe to subtly transition yourself into fall vibes with minimal effort and time. It gives a nod to the cooler and cozier months ahead of us, but honestly, in our household, you will find it on the dining table all through the year. It’s creamy, velvety-smooth, and filling, with a vibrant deep orange color. 

The recipe uses just a handful of pantry-friendly ingredients, and you can have it on the table in about 35 minutes and feed a family of four comfortably. In our house, we often serve soup as an appetizer before a main, but this soup is a wholesome, delicious meal on its own.

Bowls of pumpkin tomato soup with garnished bread served on a table

Simply Recipes / Shilpa Iyer

Ingredient Notes

  • The pumpkin: My go-to brand of pumpkin purée is Libby’s, but you could use homemade pumpkin purée as well. The recipe uses up a whole can, so you won’t have any extra hanging out in the fridge.
  • The broth: If you have the time, homemade vegetable broth will give you the best flavor for the soup, but you can of course use store-bought veggie broth or diluted stock concentrate instead. 
  • The tomatoes: I love using canned whole tomatoes here as they have the perfect sweet-and-sour flavor, but you can use canned diced tomatoes as well.
  • The cream: You can make this soup vegan by substituting the cream with any dairy-free heavy cream substitute. I would recommend a brand with a subtle flavor so it does not affect the overall taste of the soup.

Serving Suggestions

I love serving this soup with a garnish of freshly chopped parsley, a drizzle of olive oil, and sometimes a drizzle of extra cream and a few extra cracks of black pepper. I also love to pair it with a classic grilled cheese sandwich, some warm garlic bread or breadsticks, or a handful of crunchy croutons.

Two bowls of pumpkin tomato soup garnished with herbs served with spoons on a light surface

Simply Recipes / Shilpa Iyer

Pumpkin Tomato Soup

Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Servings 6 servings
Yield 10 cups
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Ingredients

  • 1 tablespoon olive oil, plus more for garnish

  • 1 medium red onion, diced

  • 4 cloves garlic, minced

  • 1 teaspoon dried oregano

  • 1/2 teaspoon salt, plus more to taste

  • 2 tablespoons tomato paste

  • 4 to 5 cups vegetable broth

  • 1 (28-ounce) can whole peeled tomatoes, undrained

  • 1 (15-ounce) can unsweetened pumpkin purée

  • 1/2 cup heavy cream

  • 1/2 teaspoon freshly ground black pepper, plus more to taste

  • Chopped fresh parsley, for garnish, optional

Method

  1. Cook the onions and seasonings:

    In a heavy-bottomed stock pot or Dutch oven, heat the olive oil over medium heat. Add the onions, garlic, oregano, and a pinch of salt. Cook, stirring occasionally, until the mixture is light golden brown, 6 to 8 minutes.

    Stir in the tomato paste and cook, stirring constantly to ensure it does not burn, until darkened, 2 to 3 minutes.

  2. Add the broth, tomatoes, and pumpkin:

    Stir in 4 cups of the vegetable broth, the tomatoes, and the pumpkin purée. Increase the heat to high and bring the mixture to a boil, using a potato masher or spoon to break up the tomatoes a bit. Once boiling, reduce the heat to medium-low, cover with a lid, and simmer for 15 minutes.

  3. Purée the soup:

    Take the soup off the heat and carefully purée the mixture until smooth using an immersion blender. For an even smoother texture, pass the blended soup through a fine-mesh strainer.

    Or, for a more rustic, chunky texture, you can skip blending. I love eating it chunky, but my family doesn’t, so I save a small portion in a bowl for myself before puréeing the rest of the soup for them.

  4. Add the cream and season:

    If you like your soup thinner, add up to 1 more cup of vegetable broth or water and reheat the soup on the stovetop until warmed through. My family prefers this soup thicker, so we find that 4 cups of broth is perfect. Add the cream, salt, and pepper.

    Taste and adjust the seasoning if needed. Serve with a sprinkle of parsley, if using, and a drizzle of olive oil over each bowl.

    Leftovers can be stored in airtight containers in the fridge for up to 1 week or in the freezer for up to 1 month. When ready to eat, thaw the soup if frozen, spoon it into a bowl, and pop in the microwave for 45 seconds to 1 minute or until hot.

    Love the recipe? Leave us stars and a comment below!

    Bowls of pumpkin tomato soup with bread on the side garnished with herbs

    Simply Recipes / Shilpa Iyer
Nutrition Facts (per serving)
161 Calories
10g Fat
17g Carbs
3g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 161
% Daily Value*
Total Fat 10g 13%
Saturated Fat 5g 26%
Cholesterol 22mg 7%
Sodium 644mg 28%
Total Carbohydrate 17g 6%
Dietary Fiber 5g 17%
Total Sugars 9g
Protein 3g
Vitamin C 24mg 120%
Calcium 69mg 5%
Iron 2mg 11%
Potassium 610mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.