Pumpkin Tomato Soup – Cozy Fall Hug in a Bowl

Some recipes just feel like fall, don’t they? For me, this pumpkin tomato soup is one of those warm, comforting meals that tastes like a Saturday afternoon with the windows cracked open and the scent of leaves drifting in.

I first made this soup when I started missing tomato soups and grilled cheese sandwiches. Did you grow up on those too?

On one of those in-between days—too warm for chili, too cool for salad, I had leftover pumpkin purée from baking muffins, a can of tomatoes, and half an onion sitting on the counter. A little smoked paprika, a touch of cumin, and suddenly there was this creamy, earthy magic bubbling on the stove.

It’s simple, fast, and full of flavor—the kind of weeknight recipe that makes you feel like you’ve really done something special, even if dinner took less than 30 minutes.

(I have substituted grilled hummus sandwiches for grilled cheese, and while I won’t kid you, they are not the same, the hummus is yummy and comforting just like grilled cheese.)

Why You’ll Love This Pumpkin Tomato Soup

• Creamy without cream: Cashew cream or soy milk makes it velvety and totally dairy-free. If you have heart disease, most of the plant-based docs recommend no nuts or soy, so use oat milk.
• Nutrient-packed: Pumpkin adds vitamin A and fiber, while tomatoes bring vitamin C and antioxidants.
• Budget-friendly: Just a few pantry staples and one pot—no fancy ingredients required.
• Freezer-ready: Make a double batch and stash some away for chilly nights.

The Recipe

You’ll find the full pumpkin tomato soup recipe below—made with pumpkin purée, fire-roasted tomatoes, and a blend of cozy fall spices. It’s blended smooth for that perfect café-style texture and topped with a drizzle of homemade cashew cream. I love smoked paprika and cumin!

This one’s perfect with a thick slice of sourdough or a side salad tossed with balsamic vinaigrette.

Pro Tip

For extra depth, roast your tomatoes first or add a splash of balsamic vinegar before blending. It gives the soup a rich, tangy finish that tastes like it simmered all afternoon.

Nutrition Spotlight

One cup of pumpkin tomato soup provides:

• Over 200% of your daily vitamin A (thanks, pumpkin!)
• Around 35% of your vitamin C
• Nearly 5 grams of plant-based protein
• Just 120 calories per serving

Final Thoughts

Whether you’re serving it as a starter for your holiday table or cozying up with a bowl on a quiet weeknight, this pumpkin tomato soup is fall comfort at its best. Simple ingredients, warm spices, and a whole lot of heart—that’s how we do it around here.

So grab a spoon, pour yourself a bowl, and let autumn settle in. 🍂

Pumpkin Tomato Soup

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 120

Ingredients Method Notes

Ingredients

  

• 1 small onion chopped
• 2 cloves garlic minced
• 1 stalk celery chopped
• 1 15-oz can pure pumpkin purée (not pumpkin pie filling)
• 1 15-oz can diced no-or-low sodium tomatoes (fire-roasted if you like smoky flavor)
• 2 cups low-sodium vegetable broth
• 1 cup unsweetened soy milk
• 1 tablespoon tomato paste
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon cinnamon
• Salt and black pepper to taste

Method

 

1. In a large pot, add 2–3 tablespoons water or broth (instead of oil). Add onion, garlic, and celery. Sauté 5 minutes until soft, adding more liquid as needed.
2. Stir in tomato paste, smoked paprika, cumin, and cinnamon. Cook 1 minute to bloom the spices.
3. Add pumpkin purée, diced tomatoes, and broth. Bring to a gentle boil, then reduce heat and simmer 10–15 minutes.
4. Remove from heat. Stir in soy milk, then use an immersion blender (or transfer to a blender carefully) until smooth and creamy.
5. Taste and adjust salt and pepper. If you like a bit of heat, add a pinch of cayenne or red pepper flakes.
6. Ladle into bowls and top with roasted pumpkin seeds or a drizzle of cashew cream.

Notes

In place of soy milk, you can use cashew cream to give it a richer, creamier texture.