Roasted Tomato Pumpkin Soup

Roasted Tomato Pumpkin Soup is a comforting bowl of warmth that brings together deep-roasted tomatoes and smooth pumpkin purée into one flavorful dish. In this recipe, you’ll enjoy the rich sweetness of tomatoes intensified by roasting, the gentle earthy smoothness of pumpkin, aromatic herbs and spices like thyme, smoked paprika, cinnamon, sage, and nutmeg, and a hint of brightness from lemon juice. Whether you serve it as a cozy dinner on a cool evening or as an elegant starter for guests, this soup offers a satisfying balance of flavors and an easy-to-follow method.

Why You’ll Love This Recipe

You’ll love this Roasted Tomato Pumpkin Soup because it takes simple, seasonal produce and transforms them into something extraordinary. The roasting step brings out maximum depth in the tomatoes, while the pumpkin purée adds body and creaminess without relying on heavy cream. The spice mix — smoked paprika, cinnamon, sage, nutmeg, and cayenne — provides warmth and complexity. And because it comes together in one pot (plus a quick roasting tray) and uses common pantry staples, it’s both manageable and impressive. Finally, it’s visually gorgeous when served (deep vibrant colour), so it’s perfect for dinner guests or a quiet evening treat.

Ingredients

• 6 large Roma tomatoes (about 1½ pounds total)
• 2 tablespoons olive oil
• kosher salt
• ½ cup diced shallot
• 2 cloves garlic, minced
• 1 teaspoon minced thyme
• 1 teaspoon smoked paprika
• ¼ teaspoon ground cinnamon (adjust more or less to taste)
• ¾ teaspoon sugar
• ¼ teaspoon ground sage or ½ teaspoon minced fresh sage (see notes)
• ¼ teaspoon grated nutmeg
• ⅛ to ¼ teaspoon cayenne pepper (depending on desired heat)
• 1 tablespoon lemon juice
• 1½ cups 100% pure pumpkin purée
• 4 cups homemade vegetable broth (or good-quality store-bought)
• Additional kosher salt to taste (about 1 to 2 teaspoons)

Step-by-Step: How to Make Roasted Tomato Pumpkin Soup

1. Preheat your oven to 375 °F (190 °C).
2. Wash and cut the tomatoes in half horizontally. Place the tomato halves, cut-side facing up, on a rimmed metal baking sheet. Drizzle with the 2 tablespoons olive oil and sprinkle a teaspoon of kosher salt over them.
3. Roast the tomatoes on the middle rack of the preheated oven for 50–60 minutes until they are softened, slightly caramelized, and rich in color. Remove from oven and allow to cool slightly.
4. While the tomatoes roast, heat a large Dutch oven over medium heat. Add a teaspoon of olive oil and sauté the diced shallot until it is soft and translucent (about 3–4 minutes). Add the minced garlic and cook for about 1 minute until fragrant. Then stir in the minced thyme (and if using fresh sage instead of ground sage, add it now).
5. Transfer the roasted tomatoes into a blender. Add the sautéed shallot/garlic mixture, pumpkin purée, smoked paprika, cinnamon, sugar, sage (if using ground), nutmeg, cayenne pepper, and lemon juice. Blend until very smooth.
6. Pour the tomato-pumpkin purée back into the Dutch oven. Stir in the vegetable broth (use more broth if you prefer a thinner soup). Bring the mixture to a gentle boil, then reduce heat and heat through until piping hot.
7. Taste the soup and add additional kosher salt as desired (about 1–2 teaspoons total depending on your broth and preference).
8. Serve the soup hot in bowls. Drizzle with a little heavy cream (optional) and olive oil. Top with pepitas (pumpkin seeds), fresh basil leaves, and freshly ground black pepper.

Helpful Tips

• Roast longer for depth: The longer the tomatoes take on color while roasting (without burning), the more intense the flavor.
• Blender safety: When blending hot liquids, remove the center cap of the lid and cover with a kitchen towel to allow steam to escape. Blend in batches if needed.
• Adjust thickness: Add more vegetable broth for a thinner soup or simmer to reduce and thicken.
• Spice balance: Feel free to adjust spices like cinnamon and cayenne to your personal preference.
• Serving time: Best enjoyed hot, but also reheats beautifully the next day.
• Garnish matters: Pepitas add crunch and basil adds brightness — don’t skip the finishing touches!

Substitutions And Variations

• Pumpkin purée swap: Use canned or fresh sweet potato purée if pumpkin isn’t available.
• Herb alternative: Substitute thyme with rosemary, and sage with oregano or marjoram for a twist.
• Make it vegan: It’s naturally vegan — just skip any dairy-based garnishes.
• Switch up toppings: Try chopped hazelnuts, toasted seeds, or a swirl of coconut cream.
• Spice variation: Add coriander or cumin for a different flavor depth.
• Seasonal twist: Add a splash of apple cider or butternut squash purée for fall flair.

Storage Instructions

• Refrigerator: Allow the soup to cool completely at room temperature, then pour it into an airtight container for storage.
• Freezer: Portion into freezer-safe containers or bags, leaving room for expansion. Keeps well for up to 3 months.
• Reheating tip: Reheat gently on the stove or in the microwave, adding a splash of broth or water to loosen if needed. Taste and adjust seasoning after reheating.

Nutritional Information

Serving size: 1 cup
Calories: 101 kcal
Carbohydrates: 14 g
Protein: 2 g
Fat: 5 g
Saturated Fat: 1 g
Polyunsaturated Fat: 1 g
Monounsaturated Fat: 3 g
Sodium: 636 mg
Potassium: 357 mg
Fiber: 3 g
Sugar: 7 g
Vitamin A: 10,581 IU
Vitamin C: 14 mg
Calcium: 35 mg
Iron: 1 mg

Serving Suggestions

• Serve in warmed bowls to keep the soup hot longer.
• Pair with rustic sourdough or garlic toast.
• Add a simple salad with a citrus vinaigrette for a complete meal.
• Garnish with cream, pepitas, fresh basil, and a drizzle of olive oil.
• For a fall presentation, serve in hollowed-out mini pumpkins!

Frequently Asked Questions About Roasted Tomato Pumpkin Soup

Q: Can I use canned tomatoes instead of fresh Roma tomatoes?
Yes — use good-quality canned whole or diced tomatoes (fire-roasted if possible) to replicate the roasted flavor. Drain excess liquid and adjust the seasonings to maintain balance.

Q: My pumpkin purée seems watery; will that affect the soup?
Yes, watery purée can result in thinner soup. Reduce the amount of broth slightly, or simmer longer to thicken. You can also add a spoonful of mashed potatoes or cooked white beans for creaminess.

Q: What if I don’t like spicy food — is the cayenne essential?
Cayenne is entirely optional and can be left out without affecting the integrity of the soup. For a mild kick, use black pepper instead or reduce to a pinch.

Conclusion

Thank you so much for trying this Roasted Tomato Pumpkin Soup recipe. It’s one of my favorite comforting dishes to make when I want something warm, satisfying and a little bit special — while still being pretty straightforward in the kitchen. The roasted tomatoes bring vibrant flavor, the pumpkin lends smooth richness, and the spices tie everything together beautifully. I hope you enjoy making it as much as I enjoy sharing it. Wishing you a joyful cooking experience and many delicious, heart-warming meals ahead. Happy cooking and thank you for being part of this food-loving community!

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