This super-easy and seriously tasty pumpkin and tomato soup is a great way to use up that pumpkin flesh and the perfect supper on a chilly Autumnal night.
What’s to love about this soup recipe
- This pumpkin and tomato soup is so quick and easy to make, that’s always a winner in my book.
- Pumpkin soup is super ecconomical to make as pumpkins are cheap and the flesh goes a long way.
- It’s healthy – this is a simple pumpkin soup recipe with no added extras, it’s low in calories and healthy too.
It’s Halloween and the shops are packed with pumpkins so I just had to make this simple pumpkin and tomato soup.
I even managed to serve it to Idgy in one of those mini pumpkins after I’d removed the flesh. Looks cute I know but a bit of a faff, anyway it’s Halloween so you have to go for it with those pumpkins.
Ingredients for pumpkin and tomato soup
Pumpkin is of course the star of the show in this pumpkin soup recipe.
Tinned tomatoes (I love those tinned cherry tomatoes as they are full of flavour).
Other ingredients – a fresh red chilli, an onion and some vegetable stock.
Salt and pepper to taste of course.
Can you use the pumpkin jack-o-lantern to make soup?
As long as you haven’t had a real candle burning in your pumpkin jack-o-lantern and the flesh is still fresh then you can use it to make pumpkin soup.
How to peel a pumpkin
Chop the pumpkin in half and remove the seeds (save these for roasting) and clear out all the stringy stuff.
Cut the flesh into big chunks and then smaller pieces (about 4cm/2″ square) as these are easier to deal with.
Now you can slice off the skin. This just saves you wrestling with big unwieldy pieces of slippery pumpkin and a sharp knife.
How to make pumpkin and tomato soup
Saute the onion along with the chilli in a pan for about 2 minutes.
Now add the chunks of pumpkin and continue cooking for 3 minutes more.P
Add the veggie stock and bring to the boil. Lower the heat and simmer for about 20 minutes. You want the pumpkin to be completely soft and tender.
Stir in the tinned tomatoes and salt and pepper to taste and cook for a further 10 minutes.
Use either a potato masher or stick blender to cream the soup a bit. I like a textured soup so I just used a potato masher.
Serve your pumpkin and tomato soup with some of the pumpkin chunks and some dried chilli flakes.
Can you freeze this pumpkin and tomato soup?
Yes, simply let the soup cool then pack into freezer-proof containers and freeze for up to 3 months. Defrost and make sure it’s piping hot when you serve it
Don’t throw away the pumpkin flesh when carving those pumpkins this year, make some tasty pumpkin and tomato soup instead.
Looking for more pumpkin recipes? Then check these out before you go;
Pumpkin and coconut soup with fresh basil
Spiced pumpkin cake with chocolate glaze and caramel popcorn
and why not check this out too
All you ever wanted to know about pumpkins and how to use them
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Pumpkin and tomato Soup
- 500 g pumpkin peeled and chopped
- 1 tbsp olive oil
- 1 medium onion diced
- 400 g canned tomatoes
- 1 tsp chilli chopped fresh chilli
- 600 ml vegetable stock or chicken stock
- salt and pepper to taste
- Peel and chop the pumpkin flesh into 2cm/1" pieces
- Sweat the onion in the olive oil for about 5 minutes till tender but not browned
- Add the chilli and the pumpkin as well as the stock
- Bring to the boil then lower the heat and simmer for about 30 minutes (or until the pumpkin is tender)
- Now add the tinned tomatoes, season to taste and cook for a further 10 minutes
- You can either use a potato masher or a stick blender if you prefer a smoother soup
- I served my pumpkin and tomato soup in hollowed out mini pumpkins. Serve with a drizzle of olive oil
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