Looking for a cozy dish that warms you from the inside out? Dive into the rich and creamy world of our Creamy Tomato Pumpkin Soup! This delightful recipe combines the sweet earthiness of pumpkin with the tangy goodness of tomatoes, creating a luscious bowl of comfort that’s perfect for any season. In just 40 minutes, you can whip up a hearty soup that serves four, making it ideal for family dinners or meal prep for the week. Ready to impress your taste buds and your loved ones? Let’s get cooking!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 can (15 oz) pumpkin puree
- 1 can (14 oz) diced tomatoes
- 1 cup vegetable broth
- 1 cup heavy cream
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 1 can of pumpkin puree, 1 can of diced tomatoes, 1 cup of vegetable broth, 1 cup of heavy cream, 1 chopped onion, 2 minced garlic cloves, 1 teaspoon of dried thyme, and salt and pepper to taste.
- In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes, stirring frequently to prevent the garlic from burning.
- Next, pour in the can of diced tomatoes (with their juices) and the can of pumpkin puree. Stir to combine the ingredients well.
- Add the vegetable broth and dried thyme to the pot, stirring until everything is well mixed. Increase the heat to bring the mixture to a gentle simmer.
- Once the soup is simmering, reduce the heat to low and let it cook for about 20 minutes, allowing the flavors to meld together.
- After 20 minutes, use an immersion blender to puree the soup until it reaches your desired smoothness. If you do not have an immersion blender, carefully transfer the soup in batches to a countertop blender, then return it to the pot.
- Once the soup is blended, stir in the heavy cream and heat the soup over low heat until warmed through, about 5 minutes. Do not let it boil.
- Season the soup with salt and pepper to taste. Adjust the seasoning as necessary, keeping in mind that the flavors will deepen as the soup sits.
- Serve the creamy tomato pumpkin soup hot, garnished with a drizzle of cream or a sprinkle of fresh herbs if desired. Enjoy your delicious and comforting meal!
Tips
- Fresh Ingredients: For the best flavor, use fresh garlic and onion. They add a depth of flavor that canned versions simply can’t match.
- Adjust the Consistency: If you prefer a thicker soup, reduce the amount of vegetable broth. For a thinner consistency, simply add more broth until you reach your desired texture.
- Spice It Up: Feel free to add a pinch of red pepper flakes or a dash of hot sauce for a little kick!
- Garnish for Presentation: A drizzle of heavy cream or a sprinkle of fresh herbs like basil or parsley can elevate the presentation and flavor of your soup.
- Make it Ahead: This soup stores well in the refrigerator for up to three days, making it a great option for meal prep. Just reheat gently on the stove before serving.
- Blend to Perfection: For a super smooth texture, make sure to blend the soup thoroughly. If you like a bit of texture, blend only half of it and leave the rest chunky.Enjoy creating this comforting dish that’s sure to become a staple in your kitchen!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 4g
Fat: 20g
Saturated Fat: 12g
Cholesterol: 70mg
