The house smelled like a hug the first time I roasted pumpkin and tomatoes togethersweet, smoky, a little earthy. This Creamy Roasted Pumpkin and Tomato Soup captures everything I love about fall in one bowl: warmth, comfort, and cozy flavor you can feel in your bones. It’s been quietly stealing the spotlight this season, and I can see why.
You roast the pumpkin and tomatoes until they’re caramelized and tender, then blend them up with a splash of coconut milk for creaminess. Simple. Satisfying. Kind of like a cross between your favorite childhood tomato soup and a rich, healthy pumpkin pureejust way more grown-up. It’s naturally vegan, full of deep roasted flavor, and comes together with pantry staples. This comforting fall soup was made for chilly nights and crusty bread.
I first made this one chilly October back in 2016, after a trip to the farmer’s market left me with too much squash and zero plan. My wife dipped a spoon in and murmured, “Whoa… this tastes like autumn.” The biggest trick? Let the veggies brown properly in the ovendon’t rush it. It deepens the flavor like magic. I’ve been creating recipes with balance and boldness for over a decade, and this one’s stayed in my top five ever since.
Joe Rooney
Creamy Roasted Pumpkin and Tomato Soup Recipe Delight
Cozy up with this creamy roasted pumpkin and tomato soup, a delicious and nourishing bowl perfect for chilly days. Featuring roasted pumpkin soup and tomato and pumpkin soup flavors, this easy roasted soup is a comforting fall soup that is vegan and full of wholesome ingredients. Enjoy this healthy pumpkin soup that warms you up and delights your taste buds.
1 medium Hokkaido pumpkin approx. 1 kg, washed and sliced (skin on)
300 g cherry tomatoes
2 carrots peeled and cut into chunks
1 yellow onion peeled and quartered
1 whole head garlic top sliced off
2 tbsp olive oil
750 ml vegetable stock
A splash of balsamic vinegar
150 ml coconut milk
Salt & freshly ground black pepper
1-2 tsp dried thyme
For garnish: Roasted pumpkin seeds
For garnish: Chili flakes
For garnish: Pumpkin seed oil
Method
Preheat oven to 200°C (fan 180°C). Arrange pumpkin, carrots, onion, cherry tomatoes, and garlic (cut side up) on a baking tray. Drizzle with olive oil, season with salt, pepper, and sprinkle dried thyme over the top.
Roast vegetables for 25–30 minutes, until tender and lightly caramelized.
Transfer roasted vegetables to a blender or large pot. Squeeze the roasted garlic out of its skins and add in. Pour over vegetable stock and a splash of balsamic vinegar, then blend until smooth.
Stir in coconut milk and simmer gently for 5–7 minutes. Adjust seasoning with salt, pepper, or balsamic vinegar if needed.
Ladle into bowls and garnish with roasted pumpkin seeds, chili flakes, and a drizzle of pumpkin seed oil.
Notes
Hokkaido pumpkin skin is edible, so no peeling required. For extra flavor, add a pinch of smoked paprika or nutmeg. Soup can be stored in the fridge for 2–3 days or frozen for later.
Why You’ll Love This Creamy Roasted Pumpkin and Tomato Soup
This soup embodies the warmth and comfort of autumn in a single bowl. Here’s why it’s a staple you’ll cherish:
Deep Roasted Flavor: Roasting pumpkin, tomatoes, and other vegetables caramelizes them, enhancing their natural sweetness and infusing a rich, smoky depth.
Naturally Creamy: Achieves a velvety smooth texture using coconut milk, making it a perfect dairy-free option without sacrificing richness.
Wholesome & Healthy: Packed with nourishing ingredients like pumpkin, carrots, and vegetable stock, this is a healthy soup that feels wonderfully indulgent.
Beginner-Friendly: With straightforward steps and foolproof roasting, this recipe is easy to master, even for those new to making homemade soups.
Step-by-Step Guide: Making Your Soup
Forget being tied to the stove! This recipe lets the oven and blender do most of the work, streamlining your cooking process:
Prep the Veggies: Arrange your chopped pumpkin, whole tomatoes, quartered onion, carrots, and whole garlic head (top sliced off) on a baking tray. Drizzle generously with olive oil, then season with thyme, salt, and pepper.
Roast to Perfection: Bake at 200°C (about 400°F) for 25–30 minutes, or until the vegetables are tender, beautifully caramelized, and fragrant. This step is crucial for flavor development.
Blend It Up: Carefully transfer the roasted vegetables (including the sweet, soft garlic pulp squeezed from its skin) to a high-speed blender or use an immersion blender directly in the pot. Add vegetable stock and balsamic vinegar, then blend until completely smooth and silky.
Simmer & Finish: Pour the blended soup back into a pot (if using a stand blender). Stir in the coconut milk, then gently simmer for 5–7 minutes to allow the flavors to meld. Taste and adjust seasoning as needed.
Serve with Elegance: Ladle the warm soup into bowls. Garnish with a sprinkle of pumpkin seeds, chili flakes for a subtle kick, and a drizzle of pumpkin oil for an extra layer of flavor and visual appeal.
Helpful Tips & Substitutions
Pumpkin & Squash Substitutions: If Hokkaido pumpkin isn’t available, sugar pie pumpkin, butternut squash, or even acorn squash make excellent alternatives.
Flavor Variations: For an extra layer of warmth, add a pinch of smoked paprika, nutmeg, or a dash of curry powder while the soup simmers.
Time-Saving Tip: To make this an even easier roasted soup, roast the vegetables a day ahead. Store them in an airtight container in the fridge, then blend and simmer when you’re ready to serve.
Alternative Creaminess Options: For a different profile, swap the coconut milk with cashew cream, almond milk, or even a touch of heavy cream if not aiming for a vegan option.
Perfect Pairings: Serve this comforting soup with crusty sourdough bread, a fresh green salad, or grilled cheese for a complete and satisfying meal.
Storage: Allow any leftovers to cool completely before transferring to an airtight container. Store in the refrigerator for 2–3 days. Reheat gently on the stovetop or in the microwave.
Freezer-Friendly: For longer storage, freeze individual portions in resealable freezer bags or containers for up to 3 months. Thaw overnight in the fridge before reheating thoroughly.
Quick Storage Guide
Method
Duration
Notes
Refrigerator
2–3 days
Store in an airtight container
Freezer
Up to 3 months
Freeze in portions for easy reheating
Expert Insight: Balancing Flavors in Creamy Roasted Pumpkin and Tomato Soup
The key to a perfect creamy roasted pumpkin and tomato soup lies in roasting the vegetables to deepen their natural sweetness and acidity. This technique enhances the soup’s rich texture while maintaining a bright, balanced flavor that feels comforting without being overly heavy.
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The Journey to My Perfect Creamy Roasted Pumpkin and Tomato Soup
This creamy roasted pumpkin and tomato soup didn’t come together overnight. After several batches, including one where I nearly over-roasted the pumpkin, I learned how to balance sweetness and acidity perfectly. Today’s recipe reflects all those little lessons, making it smooth, comforting, and just right every time.
FAQs ( Creamy Roasted Pumpkin and Tomato Soup )
How do I roast the pumpkin for the soup?
Cut the pumpkin into uniform cubes for even roasting. Toss them lightly with olive oil, salt, and pepper, then roast at 400°F for about 25-30 minutes until tender and caramelized. Roasting brings out the natural sweetness that makes this recipe so comforting.
Can I make this soup vegan?
Yes, simply use coconut milk or any plant-based cream instead of dairy cream to keep it rich and smooth. This meal naturally suits vegan preferences while remaining hearty and flavorful with the roasted vegetable base.
What is the best way to store leftover soup?
Let the soup cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days or freeze portions for up to 2 months. Reheat gently on the stove or in the microwave, stirring occasionally to maintain creaminess.
Can I use canned pumpkin instead of fresh?
Canned pumpkin is a convenient alternative but lacks the depth of flavor from roasting fresh cubes. If using canned, enhance flavor with a bit of roasted paprika or extra herbs. Adjust seasoning carefully as canned pumpkin can be milder and wetter.
How can I make this soup thicker?
To thicken, simmer the soup a bit longer uncovered to reduce liquid or add a small amount of pureed cooked potato or roasted pumpkin cubes. Another option is stirring in a spoonful of cream or cashew cream for richness without thinning the flavor.
