This easy Pumpkin Tomato Soup is a creamy and nutritious meal that’s perfect for a quick lunch or dinner. With common ingredients like pumpkin and canned tomatoes, it’s flexible and can be customized with your favorite spices. Serve it hot, drizzled with olive oil, for a delightful and warming dish!
Ingredients Needed
- 500 g (1 lb) pumpkin, peeled and chopped
- 1 tbsp olive oil
- 1 medium onion, diced
- 400 g (14 oz) canned tomatoes
- 1 tsp chopped fresh chili
- 600 ml (2 ½ cups) vegetable stock or chicken stock
- Salt and pepper to taste
How To Make Pumpkin Tomato Soup
- Prepare the Pumpkin: Peel and chop the pumpkin flesh into 2 cm (1 inch) pieces.
- Cook the Onion: Sweat the onion in the olive oil for about 5 minutes until tender but not browned.
- Add Ingredients: Add the chili and the pumpkin to the pot, along with the stock.
- Simmer: Bring to a boil, then lower the heat and simmer for about 30 minutes or until the pumpkin is tender.
- Incorporate Tomatoes: Add the canned tomatoes, season with salt and pepper to taste, and cook for a further 10 minutes.
- Blend the Soup: Use a potato masher or a stick blender to achieve your desired soup consistency (smooth or chunky).
- Serve: Serve the pumpkin and tomato soup in hollowed-out mini pumpkins, drizzled with a bit of olive oil.
Recipe Tips
- Don’t Rush the Onion: Cook the onion slowly until it’s soft and translucent to bring out its natural sweetness. This step adds depth to the soup.
- Adjust the Spice Level: If you like it spicy, add more fresh chili or a pinch of red pepper flakes. For milder flavor, use less or remove the seeds from the chili.
- Blend Smoothly: For a creamier soup, blend until completely smooth. If you prefer some texture, blend only half and leave the rest chunky.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover Pumpkin Tomato Soup cool until it reaches room temperature. Then, transfer it to an airtight container. Store in the fridge for up to 3 days.
- Freeze: You can also freeze the soup. Let it cool completely before pouring it into a freezer-safe container or bag. It will be kept in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheat: Pour the soup into a saucepan over medium heat. Stir occasionally for about 5-7 minutes, or until heated through.
Nutrition Facts
Serving Size: 1 cup (about 240ml)
- Calories: 71
- Total Fat: 2.5g
- Saturated Fat: 0.5g
- Sodium: 320mg
- Potassium: 354mg
- Total Carbohydrate: 10g
- Dietary Fiber: 2g
- Sugars: 4g
- Protein: 2g
Try More Easy Soups:
- Cucumber Soup Recipe UK
- Chicken And Veg Soup Recipe UK
- Mulligatawny Soup Recipe UK
- Split Pea Soup Recipe UK
Pumpkin Tomato Soup
Description
This easy Pumpkin Tomato Soup is a creamy and nutritious meal that’s perfect for a quick lunch or dinner. With common ingredients like pumpkin and canned tomatoes, it’s flexible and can be customized with your favorite spices. Serve it hot, drizzled with olive oil, for a delightful and warming dish!
Ingredients
Instructions
- Prepare the Pumpkin: Peel and chop the pumpkin flesh into 2 cm (1 inch) pieces.
- Cook the Onion: Sweat the onion in the olive oil for about 5 minutes until tender but not browned.
- Add Ingredients: Add the chili and the pumpkin to the pot, along with the stock.
- Simmer: Bring to a boil, then lower the heat and simmer for about 30 minutes or until the pumpkin is tender.
- Incorporate Tomatoes: Add the canned tomatoes, season with salt and pepper to taste, and cook for a further 10 minutes.
- Blend the Soup: Use a potato masher or a stick blender to achieve your desired soup consistency (smooth or chunky).
- Serve: Serve the pumpkin and tomato soup in hollowed-out mini pumpkins, drizzled with a bit of olive oil.
Notes
- Don’t Rush the Onion: Cook the onion slowly until it’s soft and translucent to bring out its natural sweetness. This step adds depth to the soup.
- Adjust the Spice Level: If you like it spicy, add more fresh chili or a pinch of red pepper flakes. For milder flavor, use less or remove the seeds from the chili.
- Blend Smoothly: For a creamier soup, blend until completely smooth. If you prefer some texture, blend only half and leave the rest chunky.
Pumpkin Tomato Soup