Description
A rich and creamy Pumpkin Tomato Soup that blends the natural sweetness of pumpkin and the tanginess of tomatoes, enhanced with savory chicken broth and a touch of heavy cream. Perfectly comforting and ideal for a cozy meal, this soup is smooth, flavorful, and easy to prepare.
Ingredients
Soup Base
- 5 cups chicken broth
- 2 14-ounce cans diced tomatoes
- 2 14-ounce cans pumpkin puree (NOT pie filling mix)
- 1 large onion, diced (about 1 cup)
- 2-3 Tablespoons chicken base
- ½ teaspoon ground pepper
- ½ – 1 cup heavy cream
Instructions
- Blend Ingredients: In a blender, combine half of the chicken broth, diced onion, half of the diced tomatoes, half of the pumpkin puree, chicken base, and ground pepper. Blend until smooth to create a balanced base. Pour this mixture into a large pot.
- Repeat Blending: Blend the remaining chicken broth, onion, diced tomatoes, and pumpkin puree in the blender until smooth, then add it to the pot to fully combine all the flavors.
- Simmer the Soup: Place the pot over medium heat and bring the soup to a boil. Once boiling, reduce the heat to a simmer and cook uncovered for 30 minutes, stirring occasionally to prevent sticking and to help flavors meld.
- Add Cream and Serve: Stir in the heavy cream until fully incorporated and heated through. Remove from heat and serve the soup hot, optionally garnished with croutons or your favorite toppings for added texture and flavor.
Notes
- Use pumpkin puree, not pumpkin pie filling which contains added sugars and spices.
- Adjust the amount of heavy cream to control the creaminess of the soup.
- Chicken base can be substituted with chicken bouillon or broth powder.
- For a vegetarian option, replace chicken broth and base with vegetable broth and omit chicken base.
- The soup can be stored refrigerated for up to 3 days or frozen for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
