Ah, the vibrant hues of autumn, where the crisp air carries the promise of cozy days spent wrapped in layers, relishing the warmth of a steaming bowl of soup.

As the season transitions, I find myself drawn to comforting flavors that evoke memories of crackling fires and falling leaves. One such dish that never fails to captivate my taste buds is the silky smooth Pumpkin Tomato Soup.

Bursting with the earthy sweetness of pumpkin, the tangy brightness of tomatoes, and a touch of aromatic spices, this soup is a feast for the senses and a balm for the soul.

Ingredients:

Extra virgin olive oil: Olive oil adds richness and depth to the soup while also providing a smooth mouthfeel. It serves as the base for sautéing the onions and garlic, enhancing their flavor and ensuring they cook evenly.
Chopped yellow onion: Onions are a fundamental ingredient in many savory dishes, including soups. They add a sweet and savory flavor base to the soup, complementing the natural sweetness of the pumpkin and balancing the acidity of the tomatoes.
Minced garlic: Garlic adds a pungent, aromatic flavor to the soup, enhancing its overall depth and complexity. It pairs well with the sweetness of the pumpkin and the acidity of the tomatoes, creating a well-rounded flavor profile.
Salt: Salt is a crucial seasoning agent that helps to enhance the natural flavors of the other ingredients in the soup. It also helps to balance the sweetness of the pumpkin and tomatoes, ensuring the soup is well-seasoned and delicious.
Pumpkin puree: Pumpkin puree is the star ingredient of this soup, providing a creamy texture and rich, earthy flavor. It adds sweetness and depth to the soup while also contributing essential nutrients like vitamins A and C.
Strained tomato: Tomato adds acidity and tanginess to the soup, balancing the sweetness of the pumpkin and providing a vibrant color. The strained tomatoes contribute a smooth texture, ensuring the soup is velvety and luxurious.
Coconut milk: Coconut milk adds creaminess and richness to the soup, giving it a silky texture and subtle tropical flavor. It also adds a hint of sweetness, which complements the earthy pumpkin and tangy tomatoes.
Maple syrup: Maple syrup adds a touch of sweetness and depth to the soup, enhancing the natural flavors of the pumpkin and tomatoes. It balances the acidity of the tomatoes and adds a subtle caramelized note.
Vegetable stock: Vegetable stock serves as the liquid base for the soup, adding depth of flavor and richness. It infuses the soup with savory notes and helps to marry the flavors of the other ingredients.
Roughly chopped leek: Leeks add a mild, onion-like flavor to the soup, enhancing its aromatic profile. They contribute sweetness and depth, complementing the other ingredients and adding complexity.
Cinnamon: Cinnamon adds warmth and spice to the soup, complementing the sweet flavors of the pumpkin and maple syrup. It adds depth and complexity, making the soup more interesting and flavorful.
Fresh minced sage: Sage adds an earthy, herbaceous flavor to the soup, enhancing its overall complexity. It pairs well with the sweetness of the pumpkin and the tanginess of the tomatoes, adding depth of flavor.
Fresh lemon juice: Lemon juice adds a bright, citrusy note to the soup, balancing the sweetness of the pumpkin and tomatoes. It adds freshness and vibrancy, enhancing the overall flavor profile of the soup.

Step by step instructions:

Step 1:

Begin by heating 4 grams of extra virgin olive oil in a large pot over medium heat. Allow the oil to warm up gradually.

Step 2:

Once the oil is heated, add 55 grams of chopped yellow onion to the pot. Stir the onions occasionally and cook them until they turn soft and translucent, which usually takes around 8 minutes.

Step 3:

Introduce 3 grams of minced garlic into the pot with the onions. Stir continuously and cook for an additional minute until the garlic becomes aromatic and fragrant.

Step 4:

Using caution, transfer the cooked onions and garlic from the pot into a blender. Be sure to handle the hot mixture carefully.

Step 5:

Into the blender, add 245 grams of pumpkin puree, 149 grams of strained tomato, 1 liter of vegetable stock, 9 grams of salt, 1 chopped leek, 1 gram of cinnamon, 20 grams of maple syrup, and 5 grams of fresh minced sage.

Step 6:

Blend all the ingredients together thoroughly until a smooth and creamy consistency is achieved. Ensure that all the components are well incorporated.

Step 7:

Return the blended soup mixture back into the large pot.

Step 8:

Place the pot over medium heat and bring the liquid to a gentle boil. Keep an eye on the mixture to prevent it from boiling over.

Step 9:

Once the soup begins to boil, reduce the heat to low and carefully stir in 113 grams of coconut milk. Stir gently to combine the coconut milk evenly into the soup.

Step 10:

Squeeze in the juice of 1 fresh lemon into the soup and continue stirring to incorporate the lemon juice throughout.

Step 11:

Taste the soup and adjust the seasoning as necessary. You may add more salt, sage, or maple syrup to suit your taste preferences.

Step 12:

Allow the soup to simmer gently for a few more minutes, allowing the flavors to meld together and develop.

Step 13:

Once the soup is thoroughly heated and well combined, it is ready to be served.

Step 14:

Ladle the warm pumpkin tomato soup into serving bowls. For added garnish and flavor, sprinkle some fresh minced sage on top.

Step 15:

Enjoy your delicious and comforting pumpkin tomato soup! Any leftover soup can be stored in an airtight container in the refrigerator for up to 5 days. Simply reheat before serving.

Recipe Notes:

– Extra virgin olive oil: Choose a high-quality oil for the best flavor.

– Pumpkin puree: Opt for canned or homemade puree for convenience.

– Strained tomato: Use a good quality strained tomato for a smooth consistency.

– Coconut milk: Adds a luscious creaminess to the soup.

– Maple syrup: Balances the flavors with a touch of sweetness.

– Vegetable stock: Enhances the overall umami of the soup.

– Fresh herbs: Don’t skimp on the sage and lemon juice for a burst of freshness.

Recipe Variations:

– For a spicy kick, add a pinch of cayenne pepper or red pepper flakes.

– Experiment with different herbs like thyme or rosemary for a unique twist.

– Make it vegan by substituting honey for maple syrup.

– Roast the pumpkin for a deeper, caramelized flavor.

– Serve the soup chilled for a refreshing summer version.

– Top with a dollop of Greek yogurt or a sprinkle of toasted pepitas for added texture.

Pumpkin tomato soup

Mary Lee RD

Ah, the vibrant hues of autumn, where the crisp air carries the promise of cozy days spent wrapped in layers, relishing the warmth of a steaming bowl of soup.

Print Recipe Pin Recipe

Prep Time 14

Cook Time 10

Total Time 24

Course Soup

Cuisine American

Servings Servings

Calories 106 kcal

Equipment

large pot

Ingredients

4 g extra virgin olive oil
55 g chopped yellow onion
3 g minced garlic
9 g teaspoons salt
245 g pumpkin puree
149 g strained tomato
113 g coconut milk
20 g maple syrup
1 liter Vegetable stock
1 roughly chopped Leek
1 g cinnamon
5 g fresh minced sage plus extra for garnish
5 g fresh lemon juice