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Roasted Tomato & Pumpkin Soup

Serve this creamy and delicious Roasted Tomato & Pumpkin Soup with a dollop of sour cream, a loaf of warm crusty bread.  Cozy dinner heaven!

I have to say I’m pretty relieved it’s the weekend.  This week has been a crazy busy, running-around-like-a-chicken-with-its-head-cut-off kind of week.  After Thanksgiving we jumped right back into life, and the week seemed to go by at warp speed!

a bowl of Roasted Tomato and Pumpkin Soup. in the background are mini orange pumpkins. In the foreground are baguette slices

Fall was made for soup!

This has been a soup packed week over here, and I hope you’ve enjoyed it as much as I have!  In case you missed the other soups from this week, I made a Cheddar & Ale Chicken ChowderTurkey Meatball Noodle Soup and Tortellini Vegetable Soup.  All simple and delicious fall soups!

But wait!  I’m not done…I’ve got one more for you!  For todays soup I bring you this nice, comforting Roasted Tomato & Pumpkin Soup.  It’s like a warm hug.  And I could use one today.  😉

a top down view of a bowl of Roasted Tomato and Pumpkin Soup. in the background are mini orange pumpkins. In the foreground are baguette slices

Comfort in a bowl.

This is actually the first soup I made last week and it was the one that inspired me to do this soup week.  I made it on a cold and blistery day and it felt nice and had me craving more comfort soups.  Even though I’m kind of dreading winter, there is a part of me that likes the idea of its arrival. It’s true.  I’m going into this winter with an open mind and an arsenal of soups!  😉

Recipe Tips:

  • Serve this Roasted Tomato & Pumpkin Soup with a dollop of sour cream, a loaf of warm crusty bread and a glass of white wine and you’ve got dinner heaven!
  • Tomatoes: The key to the rich tomato flavour of this soup is to roast the tomatoes, so don’t skip this part…it’s worth it!
  • Pumpkin: Use pumpkin puree for this recipe. You can also use any kind of pureed squash: butternut and acorn are delicious too.
  • Use a hand blender (or regular stand blender) to make this soup extra creamy!
  • Garnish: Add a dollop of sour cream to your soup. It’s SO good.
  • Make Ahead: This soup can be made a day or two ahead of time.
  • Freezing: This soup freezes well.
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Roasted Tomato & Pumpkin Soup

Serve this creamy and delicious Roasted Tomato & Pumpkin Soup with a dollop of sour cream, a loaf of warm crusty bread.  Cozy dinner heaven!

  • Author: Jo-Anna Rooney
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 60 minutes
  • Yield: 6 servings 1x
  • Category: Soup

Ingredients

Scale
  • 1 onion, chopped
  • 6 cloves of garlic, minced (you can use less if you like)
  • 2 tbsp butter
  • 1 lb tomatoes (cut into quarters)
  • 1/4 tsp paprika
  • 1/21 tsp oregano
  • 1/4 tsp salt
  • fresh ground pepper
  • 2 cups vegetable broth
  • 1 1/2 cups milk
  • splash white wine (optional)
  • 2 tsp brown sugar
  • 2 1/2 cups pure pumpkin puree
  • sour cream for garnish

Instructions

  1. Preheat your oven to 400 degrees.
  2. Line a baking sheet with parchment paper.
  3. Cut the tomatoes into quarters, toss with olive oil and a bit of salt and pepper.
  4. Transfer the tomatoes to the baking sheet, spreading them evenly over the sheet and bake for 20 – 30 minutes.
  5. In the meant time, in a large soup pot, cook the onions and garlic in the 2 tbsp of butter, until soft.
  6. When the tomatoes are done roasting, stir in the tomatoes and spices and cook for about 5 minutes.
  7. Stir in the pumpkin puree, broth, milk, wine and brown sugar.
  8. Simmer for about 10 – 15 minutes.
  9. Using a hand blender puree the soup, then simmer for a few more minutes.
  10. Serve with a dollop of sour cream and enjoy!

Keywords: tomato soup, pumpkin soup, roasted tomato soup

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Have a soup-er day!

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5 Comments

  1. What is the roasted tomato component of this soup?
    Is there something missing from the instructions, i.e. spread the 1 lbs of tomato quarters on a baking sheet and roast at 350F for 3/4 hour?
    Thanks

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