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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.

Course Soup
Cuisine American
Keyword autumn, fall, pumpkin, soup, tomato
Prep Time 15 minutes
Cook Time 20 minutes


  • 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


  1. Start by bringing your oil to medium-low heat in a large pot.

  2. Add in the onion and sauté until the onion is slightly translucent, about 2-3 minutes.

  3. 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.

  4. Then add in the cans of fire-roasted tomatoes, pumpkin purée, vegetable broth, maple syrup, and balsamic vinegar, and stir well.

  5. Simmer soup UNCOVERED for 20 minutes, scraping the bottom of the pan and stirring about every 5 minutes.

  6. 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.

  7. Pour the soup back into the pot and keep warm until ready to serve.

  8. Serve soup with any garnishes you like. Grilled bread or grilled cheese sandwiches are a classic pairing.

  9. Enjoy!

Recipe Notes

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.