A bowl of creamy Roasted Tomato Pumpkin Soup will keep you warm and full during these chilly fall and winter months. Fresh Roma tomatoes are roasted and pureed with pumpkin puree, shallots, garlic, fresh thyme and a few dried spices. Drizzle with a little olive oil and heavy cream and then top with fresh basil. Serve with a grilled cheese sandwich. Naturally.
Last Tuesday it was raining all day and the sky was overcast and so dark that it was impossible to decently shoot a recipe. Instead of doing what I really wanted to do on a raining day [read: curl up on the couch and read] I organized my spice drawer.
So lame but it so desperately needed to be done.
In the last year, I’ve saved quite a few empty spice jars with intentions to transfer my homemade spice blends from their small tin, ball jar or [cringe] plastic re-sealable bag to one of these old spice jars. So I spent the afternoon peeling labels, washing, drying and even replenishing some of my spice blends. Not to mention that I weeded out expired spices, combined duplicate jars of things like cinnamon, basil and cumin and made a list of spices that I’m getting low on [hence why I have all these duplicates– I never check before grocery shopping!]. I feel so organized.
Then I put some of these spices to good use. In soup! It’s officially soup season and I’m already deeming fall 2017 to be all about soup. In fact I’m thinking of starting a “Soup of the Week” series because the list of soups I plan to make is a long one. The first tomato soup I’ve ever made [and liked!] I put it in my cookbook. Similar to this recipe, I roasted tomatoes and pureed them with broth and other ingredients.
But that’s where the similarities end. In this roasted tomato soup, I blended the roasted tomatoes with pureed pumpkin for a late summer meets fall soup.
To make this roasted tomato pumpkin soup you will need:
- roma tomatoes
- pumpkin puree
- a large shallot
- cloves of garlic
- fresh thyme
- smoked paprika
- cayenne pepper
- kosher salt
- black pepper
- fresh lemon juice
- vegetable broth
The thyme in my garden was still going strong, so that’s why I’m using fresh. Feel free to swap in fresh sage (1/2 teaspoon fresh sage) if you have it. If you’re using fresh sage, add it with the thyme to the shallots.
First things first – roasting tomatoes! Preheat your oven to 375°. Cut 1-1/2 pounds of Roma tomatoes in half horizontally and place them cut-side up onto a rimmed metal baking sheet [affiliate]. Drizzle with a little olive oil and sprinkle with a teaspoon of kosher salt. Roast on the middle rack of your oven for 50 to 60 minutes.
Meanwhile, sauté a large shallot in a few teaspoons of olive oil. Once soft and translucent, add in 2 minced cloves of garlic and a teaspoon of minced fresh thyme. Cook for 1 to 2 minutes.
Transfer the roasted tomatoes to your blender or food processor.
Then add in the shallots and garlic, sugar, salt, smoked paprika, cinnamon, sage, cayenne and freshly grated nutmeg.
Lastly add in 1-1/2 cups pumpkin puree and blend until smooth.
Add in 4 cups of vegetable broth (more for a thinner soup) and stir and heat until piping hot.
Season with salt and pepper, taste and adjust the seasonings to your preference.
I served this roasted tomato pumpkin soup with a light drizzle of olive oil and heavy cream with more freshly ground black pepper and soup crackers, of course.
This soup is delish! It’s a soup I would serve in a mug and joyfully sip it while in my comfiest of clothes and my fuzziest of socks.
It is a warm soup hug for your soul.
Enjoy! And if you give this Roasted Tomato Pumpkin Soup recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Roasted Tomato Pumpkin Soup
- 6 large roma tomatoes, about 1-1/2 pounds total weight
- 2 tablespoons olive oil
- kosher salt
- 1/2 cup diced shallot
- 2 cloves garlic
- 1 teaspoon minced thyme
- 1 teaspoon smoked paprika
- 1/4 teaspoon ground cinnamon, more or less to taste
- 3/4 teaspoon sugar
- 1/4 teaspoon ground sage, or 1/2 teaspoon minced fresh sage (see notes)
- 1/4 teaspoon grated nutmeg
- 1/8 to 1/4 teaspoon cayenne pepper
- 1 tablespoon lemon juice
- 1½ cups pumpkin puree, or 1 can store-bought
- 4 cups homemade vegetable broth, good quality store-bought
- kosher salt, to taste (about 1 to 2 teaspoons)
- Preheat your oven to 375°.
- Wash and cut the tomatoes in half horizontally. Place the tomato halves, cut-side facing up onto a metal, rimmed baking sheet. Drizzle with olive oil and season with a teaspoon of kosher salt.
- Roast the tomatoes on the middle rack of your preheated oven for 50 to 60 minutes. Let cool before transferring the tomatoes into your blender.
- Meanwhile, heat a large dutch oven on medium heat, sauté shallot in a teaspoon of olive oil until soft and translucent. Add in the minced garlic and cook for 1 minute.
- To the blender with the tomatoes, add the shallots and garlic, pumpkin puree, paprika, cinnamon, sugar, sage*, nutmeg and lemon juice. Puree until smooth.
- Add the tomato/pumpkin puree back into the dutch oven and stir in the vegetable broth (add more broth for a thinner soup). Taste, adding more salt as desired. Bring to a bubble and heat until piping hot.
- Ladle hot soup into bowls and serve with a drizzle of heavy cream and olive oil. Top with pepitas, fresh basil and freshly ground black pepper.
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THANK YOU in advance for your support!
Oh gosh Laurie I am so making this soup! Where can I get the rimmed baking sheet you have?
Hi Julie! It’s a Nordic Ware Prism sheet pan (isn’t it cool?!). I’ve gone back and put in an affiliate link into the post for Amazon. Enjoy!
Ordered that cool pan, thanks Laurie!!
is it possible to use a handheld blender and mix everything right in the soup pot?
I think it could work, I just worry that a stick blender might not puree the roasted tomato skins and seeds all the way. But if you give it a try, please let me know! Enjoy!
I had a quick question for you about this soup. It says to put Kosher Salt in the blender but it doesn’t say how much. I had used some on the tomatoes while roasting them, but then noticed that it mentioned about putting some in the blender. Also the minced Thyme for the soup (not garnish) is listed in the photos but not down in the recipe.
I messed up the recipe royally, and it had nothing to do with what I typed above. It helps to have all the ingredients in the house BEFORE starting this on a stormy night. I was out of Paptrika, I was out of dried Sage, and the stuff in the garden was gone for the year, I bought onions instead shallots, and organic Chicken broth instead of Vegitable (next time I will make my own, well before getting it to the point of putting it all together with people standing around smelling something good, and waiting to eat. Oh yeah, I didn’t have Cayenne Pepper, so I put in a small bit of crushed red pepper (even from the same plant, not the same thing) and then my son reminded me of the cayenne pepper supplements I have, which are straight cayenne pepper. Dummy me didn’t remember the crushed red pepper, and I didn’t measure out what’s in a capsule, but opened up the capsule and put two of those in the soup. WHEW!! It was HOT! Not only in temperature but spicy! So I added a bit of half and half hoping to smooth out the hotness. I have lots of Thyme out in the garden so I put in extra of that.
After all of that I have to say it was good once we all got past the heat of the soup. But the tomato and pumpkin flavors together are beyond yummy! Ha ha, I can’t wait to try it the way you made it, so there’s going to be a do over before the week is out.
Sorry this is so long, but one more thing. I had never roasted tomatoes before. YUM! Thank you so much. We are going to do that on a regular basis and have them in the fridge to slice up and put on salads. Oh my gosh, they are so good just by themselves. Thank you for teaching me how to do that. (there are many uses to come for roasted tomatoes).
Again thank you for this recipe. I will let you know how the next batch goes with your recipe. However, even with all the mistakes and changes, the basic part of this recipe was delicious. It’s a great combination.
Oh Barbara! I’ve so been there! Trust me. To answer your questions; season with kosher salt to your personal taste. You can pour the soup back into the pot, taste it and add more (about 1 to 2 teaspoons). I’ve edited the recipe to reflect that and added the thyme. 🙂
delish! we had chicken last night and I mad chicken stock with the bones so I used it as a base. then I have dried apples that I have been wanting to use up so I put a couple of those in my bowl and some kale too. thanks so much for the idea. I love soup and have pumpkins and tomatoes I want to use up. I’m assuming it freezes ok.
Oooh! I love the addition of kale and apples! Thank you for taking the time to make this recipe and leave a review, Theresa!
Nice combo of flavors! I had recently picked a pumpkin from my garden, which I had roasted and puréed. Today picked a bunch of fresh basil so I used that in place of sage. Serving it with cheese balls was an upgrade!