This soup is cozy, rich, and full of fall flavor.
It’s the kind of dish that makes your house smell amazing and feels like a warm hug in a bowl.
I’ve made this recipe for years — it started as a way to use leftover pumpkin, but now it’s become one of my go-to soups when the weather gets cool.
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Warm up with this Roasted Pumpkin & Tomato Soup. Simple, cozy, and full of fall flavor. A healthy recipe perfect for lunch or dinner.
It’s super simple, all roasted in the oven then blended into silky perfection.
The roasted tomatoes and pumpkin together? Chef’s kiss.
Why I Love This Recipe
This soup has become one of those recipes I come back to again and again. It’s easy, healthy, and tastes like it simmered all day (but doesn’t). Here’s what makes it a favorite:
- Roasting brings out the sweetness in both the pumpkin and tomatoes
- It’s all made in one pan and a blender — easy cleanup!
- It freezes really well for later meals
- The flavor is rich, slightly sweet, with just the right amount of savory from the garlic and onion
- You can dress it up with toppings or keep it simple
Servings & Time
Serves: 4
Total Time: 45 minutes
Macros (Per Serving – Approximate)
- Calories: 210
- Protein: 5g
- Carbs: 26g
- Fat: 11g
- Fiber: 5g
What You’ll Need
- 3 cups pumpkin, peeled and cubed
- 4 medium tomatoes, halved
- 1 small yellow onion, quartered
- 4 garlic cloves, peeled
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp smoked paprika
- 3 cups vegetable broth
- ½ cup full-fat coconut milk or heavy cream (optional, for creaminess)
- Fresh thyme or parsley for garnish (optional)
Pro Tips
- Roast everything until slightly charred — that’s where the deep flavor comes from
- Use a blender or immersion blender for the smoothest soup
- If your pumpkin is watery, reduce the broth a bit for thicker soup
- A splash of coconut milk at the end makes it silky and adds richness
- Add a pinch of chili flakes if you like a little heat
Tools Required
- Large baking sheet
- Parchment paper
- Blender or immersion blender
- Chef’s knife
- Cutting board
- Measuring cups and spoons
Substitutions and Variations
- Use butternut squash instead of pumpkin
- Add red bell peppers to roast for extra sweetness
- Use chicken broth instead of vegetable broth
- Sub oat milk for cream if dairy-free
- Add a pinch of curry powder for a spiced version
Make Ahead Tips
- You can roast the vegetables up to 2 days in advance and store them in the fridge.
- The soup itself can be made ahead and reheated — it tastes even better the next day.
- Freeze leftovers in airtight containers for up to 3 months.
How to Make Roasted Pumpkin & Tomato Soup
Step 1: Prep the veggies
Preheat oven to 400°F (200°C). On a parchment-lined baking sheet, spread out 3 cups of cubed pumpkin, 4 halved tomatoes, 1 quartered small yellow onion, and 4 peeled garlic cloves. Drizzle with 2 tbsp olive oil and sprinkle with 1 tsp salt, ½ tsp black pepper, and ½ tsp smoked paprika. Toss everything so it’s well coated.
Step 2: Roast the vegetables
Place the tray in the oven and roast for 30 minutes, until everything is soft and starting to brown around the edges.
Step 3: Blend the soup
Transfer all roasted veggies into a blender. Add 3 cups vegetable broth and blend until smooth and creamy.
Step 4: Heat and finish
Pour the blended soup into a pot on the stove. Stir in ½ cup coconut milk or cream. Simmer on low for 5–10 minutes to let flavors combine. Taste and adjust seasoning if needed.
Step 5: Serve
Ladle the soup into bowls, top with fresh thyme or parsley and a swirl of cream if you like. Serve warm with crusty bread.
Leftovers and Storage
- Store in the fridge up to 4 days in an airtight container
- Reheat gently on the stove or microwave
- Freeze in individual portions for up to 3 months
Why This Recipe Works (Quick Science)
Roasting vegetables caramelizes their natural sugars, giving you a deeper, richer flavor. Pumpkin and tomato both have water, but when roasted, they lose moisture and gain sweetness and umami. Blending them while warm with broth makes the texture smooth and comforting. A little fat (like cream or coconut milk) binds the flavors and gives that velvety mouthfeel.
Common Mistakes
- Undercooking the pumpkin: It needs to be soft and starting to brown to get the best flavor.
- Using too much broth: This can water down the soup. Start with 3 cups — you can always add more later.
- Skipping the blender step: For that silky texture, don’t skip this. Even a quick blend makes a difference.
What to Serve With
- Crusty sourdough or garlic bread
- Grilled cheese sandwiches
- Simple green salad with vinaigrette
- Roasted chickpeas or seeds on top for crunch
FAQ
Can I use canned pumpkin?
Yes, but the flavor won’t be as rich. Use 1½ cups and still roast the tomatoes, onion, and garlic.
Can I make this without a blender?
You can mash it with a potato masher or use an immersion blender, but it won’t be quite as smooth.
Is it spicy?
Not at all! But you can add chili flakes if you want heat.
Can I freeze this soup?
Absolutely — it freezes and reheats really well.
Time to Cook!
You’re going to love how simple and satisfying this soup is. Once you try roasted pumpkin with tomato, you’ll never go back to canned soup again. If you make it, leave a comment below and let me know how it turned out — or ask if you have any questions!