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Roasted Tomato Pumpkin Soup

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A bowl of 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, shallots and garlic and a few spices. Drizzle with a little olive oil and heavy cream and top with fresh basil.
Course Soups, Stews & Chilis
Cuisine American
Keyword pumpkin, roasted, soup, Tomato
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Servings 6 servings
Calories 101
Author Laurie McNamara


  • 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
  • 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.


f using fresh sage, add it with the thyme to the sautéed shallot and garlic.


Serving: 1cup | Calories: 101kcal | Carbohydrates: 14g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 636mg | Potassium: 357mg | Fiber: 3g | Sugar: 7g | Vitamin A: 10581IU | Vitamin C: 14mg | Calcium: 35mg | Iron: 1mg