Go Back

Creamy Pumpkin Tomato Soup

This creamy pumpkin tomato soup is the perfect cozy fall meal! It's so full of hearty, rich flavor, you won't believe it's vegan! Serves 2 as a full meal; 4 as a side.
5 from 1 vote
Prep Time 15 mins
Cook Time 20 mins
Course Soup
Cuisine American


  • 4 Tbs Olive Oil
  • 1/2 Red Onion diced
  • 4 Cloves Garlic minced
  • 4 Leaves Fresh Sage finely minced
  • 1 1/2 Tsp Salt
  • Black Pepper to taste
  • 1/2 Tsp Smoked Paprika
  • 1 Tsp Dried Basil
  • 1 1/2 Cups Fresh Cherry Tomatoes
  • 2 15 oz Cans Fire-Roasted Tomatoes
  • 1 15 oz Can Pumpkin Purée
  • 2 Cups Vegetable Broth
  • 1 1/2 Tbs Maple Syrup
  • 1 Tsp Balsamic Vinegar


  • Start by bringing your oil to medium-low heat in a large pot.
  • Add in the onion and sauté until the onion is slightly translucent, about 2-3 minutes.
  • Then, add in the garlic, salt, spices, and fresh tomatoes, and sauté until tomatoes can be easily crushed with a spoon - about another 5-6 minutes.
  • Then add in the cans of fire-roasted tomatoes, pumpkin purée, vegetable broth, maple syrup, and balsamic vinegar, and stir well.
  • Simmer soup UNCOVERED for 20 minutes, scraping the bottom of the pan and stirring about every 5 minutes.
  • When done, remove soup from heat and let cool slightly. Carefully pour the soup into a high-speed blender and blend until completely smooth and creamy, about 1 minute.
  • Pour the soup back into the pot and keep warm until ready to serve.
  • Serve soup with any garnishes you like. Grilled bread or grilled cheese sandwiches are a classic pairing.
  • Enjoy!


If you don't have fresh tomatoes on hand, or if they're not in season, swap out the fresh tomatoes for another 15 oz can of fire-roasted tomatoes.
Keyword autumn, fall, pumpkin, soup, tomato