Creamy Roasted Pumpkin and Tomato Soup Recipe Delight

The smell of roasted tomatoes and sweet pumpkin curling through the kitchen? Cozy doesn’t even begin to cover it. This Creamy Roasted Pumpkin and Tomato Soup is everything I want in a bowl when the air gets crisp and socks come back into season. It’s warm, velvety, and kissed with oven-roasted flavorthe kind you can’t fake. Folks are loving it for good reason: it’s wholesome comfort without the heavy stuff.

We roast the pumpkin and tomatoes until they’re golden and tender, then purée it all with garlic, thyme, and just the right splash of cream. The result is smooth, savory, and slightly sweet with a hint of smoky depth. Like your favorite fall candle, but edible. Bonusit uses pantry staples and works great with canned pumpkin if you’re in a pinch. Think roasted pumpkin soup meets tomato bisque, with a rich texture that hugs the spoon.

I started making this back in 2020 when I was testing cozy dinners during early fall, hunting down soups that felt indulgent but still left room for apple crisp later. My dad tried the first batch and asked if I’d finally learned Mom’s trick with roasted garlicha! I hadn’t, but I’d discovered that blending the vegetables while still warm gives the creamiest texture without extra cream. I’ve tested hundreds of recipes for the blog, and this one’s a keeper.

Thomas Baker

Creamy Roasted Pumpkin and Tomato Soup Recipe Delight

Cozy up with this creamy roasted pumpkin and tomato soup, a delicious and nourishing bowl perfect for chilly days. Featuring roasted pumpkin soup and tomato and pumpkin soup flavors, this easy roasted soup is a comforting fall soup that is vegan and full of wholesome ingredients. Enjoy this healthy pumpkin soup that warms you up and delights your taste buds.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Calories: 220

Ingredients Method Notes

Ingredients

  

• 1 medium Hokkaido pumpkin approx. 1 kg, washed and sliced (skin on)
• 300 g cherry tomatoes
• 2 carrots peeled and cut into chunks
• 1 yellow onion peeled and quartered
• 1 whole head garlic top sliced off
• 2 tbsp olive oil
• 750 ml vegetable stock
• A splash of balsamic vinegar
• 150 ml coconut milk
• Salt & freshly ground black pepper
• 1-2 tsp dried thyme
• For garnish: Roasted pumpkin seeds
• For garnish: Chili flakes
• For garnish: Pumpkin seed oil

Method

 

1. Preheat oven to 200°C (fan 180°C). Arrange pumpkin, carrots, onion, cherry tomatoes, and garlic (cut side up) on a baking tray. Drizzle with olive oil, season with salt, pepper, and sprinkle dried thyme over the top.
2. Roast vegetables for 25–30 minutes, until tender and lightly caramelized.
3. Transfer roasted vegetables to a blender or large pot. Squeeze the roasted garlic out of its skins and add in. Pour over vegetable stock and a splash of balsamic vinegar, then blend until smooth.
4. Stir in coconut milk and simmer gently for 5–7 minutes. Adjust seasoning with salt, pepper, or balsamic vinegar if needed.
5. Ladle into bowls and garnish with roasted pumpkin seeds, chili flakes, and a drizzle of pumpkin seed oil.

Notes

• Hokkaido pumpkin skin is edible, so no peeling required. For extra flavor, add a pinch of smoked paprika or nutmeg. Soup can be stored in the fridge for 2–3 days or frozen for later.

Why You’ll Adore This Creamy Roasted Pumpkin and Tomato Soup

This recipe truly hits the sweet spot, offering a perfect blend of comforting warmth, simple preparation, and incredible flavor. Here’s why it’s destined to become a staple in your kitchen:

• Pure comfort, lightened: The deep, caramelized sweetness from roasted pumpkin and tomatoes shines through, beautifully complemented by creamy coconut milk for a rich, satisfying texture that won’t weigh you down.
• Effortlessly simple: If you can chop, roast, and blend, you can make this soup! It’s designed for minimal fuss, delivering maximum flavor with straightforward steps.
• Infinitely adaptable: Whether you prefer a lusciously thick soup with extra coconut milk or a lighter consistency with more vegetable stock, this recipe is incredibly forgiving and delicious either way.
• Freezer-friendly champion: Double your batch for smart meal prepping. Freeze extra portions for those busy days when you need a wholesome, homemade meal ready in minutes.

Key Ingredients (And Their Culinary Magic)

Each component in this soup plays a vital role, building layers of flavor that culminate in a truly remarkable dish. Here’s what makes them special:

• Hokkaido pumpkin: Valued for its natural sweetness and incredibly creamy texture when roasted. Best of all, there’s no need to peel it – just wash, deseed, and chop!
• Cherry tomatoes: Roasting these little gems concentrates their juices, transforming them into bursts of jammy, intensely savory-sweet flavor that forms the acidic backbone of the soup.
• Carrots and onion: These essential aromatics provide a foundational sweetness and an earthy depth that perfectly balances the brighter notes of the pumpkin and tomato.
• Garlic: When roasted whole, garlic softens and sweetens, developing an irresistible caramelized, mellow depth that is worlds away from raw garlic’s pungency.
• Coconut milk: Our secret weapon for achieving a silky-smooth, luxurious finish. It provides a dairy-free creaminess with a subtle, delicate sweetness that complements the vegetables beautifully.
• Balsamic vinegar: A small splash works wonders, adding a bright tang that cuts through the richness and enhances all the other flavors, giving the soup a pleasant complexity.

Pro Tip: Achieving beautifully caramelized vegetables during roasting is the single most important step for unlocking the profound depth of flavor in this soup. Don’t rush it!

How to Make It (Your Step-by-Step Guide)

This comforting soup comes together with surprising ease, making it perfect for both bustling weeknights and relaxed weekend cooking sessions:

1. Prep the vegetables: Chop the Hokkaido pumpkin into roughly 1-inch cubes. Slice the carrots and onion into similar-sized pieces for even roasting. Spread them out on a large baking tray along with the whole cherry tomatoes and unpeeled garlic cloves.
2. Roast for flavor: Drizzle generously with olive oil, then season well with salt, freshly ground black pepper, and dried thyme (or a few sprigs of fresh thyme). Roast in a preheated oven at 400°F (200°C) for 25–30 minutes, or until the vegetables are tender, slightly charred, and beautifully golden brown.
3. Blend to perfection: Carefully scoop all the roasted vegetables, including any delicious pan drippings, into a high-speed blender (or a large pot if using an immersion blender). Squeeze the soft, sweet roasted garlic cloves out of their skins directly into the blender. Add 4 cups of good quality vegetable stock and the balsamic vinegar, then blend until perfectly smooth and creamy.
4. Gentle simmer: Pour the blended soup back into a clean pot. Stir in the coconut milk. Bring the soup to a gentle simmer over medium-low heat, allowing it to bubble for about 5-7 minutes. This step helps all the wonderful flavors meld together beautifully.
5. Serve with joy: Ladle the steaming hot soup into bowls. Add your favorite garnishes (see suggestions below) and enjoy immediately while it’s wonderfully warm and comforting.

Note: If your soup is thicker than you prefer, simply add more vegetable stock, a splash at a time, while blending or simmering, until you reach your ideal consistency. Remember to taste and adjust seasoning as you go!

Quick Timing Breakdown

Troubleshooting and Tweaks for Your Perfect Soup

Don’t fret over little thingshere’s how to troubleshoot common issues and personalize this delicious soup:

• Is it too thick? Easily remedied! Gradually whisk in more warm vegetable stock, a little at a time, until your soup reaches your desired consistency.
• A bit too thin? If you find your soup watery, simply let it simmer uncovered for an extra 10-15 minutes to allow some liquid to evaporate and the soup to thicken naturally. Alternatively, add a handful of roasted butternut squash or a cooked potato while blending for extra body.
• Craving smoky notes? A tiny pinch of smoked paprika added at the end can impart a wonderful, subtle smokiness without overpowering the other flavors.
• Coconut allergy or preference? No problem! You can substitute the coconut milk with heavy cream for a richer, dairy-based soup, or use unsweetened plain cashew milk for a different plant-based, creamy alternative.

Pro Tip: Always taste and adjust seasoning! A final squeeze of fresh lemon juice, a touch more balsamic vinegar, or a sprinkle of fresh thyme can truly brighten and “wake up” the flavors.

Serving and Storage Tips

This creamy roasted pumpkin and tomato soup is incredibly versatile. It makes a fantastic standalone meal with a slice of crusty bread, or a wonderful starter alongside a crisp green salad.

• Garnishing ideas: Elevate your bowl with toasted pumpkin seeds for crunch, a sprinkle of red chili flakes for a hint of heat, a drizzle of pumpkin seed oil for added richness, or a dollop of crème fraîche or plant-based sour cream.
• Refrigerate: Allow the soup to cool completely before transferring it to an airtight container. It will keep beautifully in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally, or in the microwave.
• Freeze: This soup freezes exceptionally well! Portion cooled soup into freezer-safe bags or containers, leaving a little headspace, and freeze for up to 3 months. Thaw overnight in the fridge before reheating slowly on the stovetop.

Storage at a Glance

Culinary Insight: The Magic of Roasting for Soup

Roasting vegetables like pumpkin and tomatoes at high heat triggers the Maillard reaction, intensifying their natural sugars and creating complex, savory depths that simply boiling can’t achieve. This creamy roasted pumpkin and tomato soup leverages this technique, transforming simple ingredients into a velvety, flavorful experience. The balance of inherent sweetness from the roasted vegetables with the bright acidity of tomatoes, all rounded out by creamy coconut milk, results in a soup that’s both deeply satisfying and wonderfully fresh.

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My Culinary Journey to the Perfect Creamy Roasted Pumpkin and Tomato Soup

Creating this creamy roasted pumpkin and tomato soup was a true labor of love, marked by countless kitchen experiments and tasting sessions. I discovered early on that roasting the pumpkin until it’s perfectly caramelized is the secret to unlocking its profound sweetness, which then harmonizes beautifully with the tangy burst of roasted tomatoes. After several exciting trials, adjusting everything from the herb blend to the coconut milk ratio, I finally landed on a recipe that offers a comforting, silky smooth soup – one that genuinely warms the soul on even the chilliest of evenings. It’s a taste I’m incredibly proud to share.

FAQs ( Creamy Roasted Pumpkin and Tomato Soup )

Conclusion: Your New Favorite Cozy Soup Awaits!

You’ll be amazed at how this creamy roasted pumpkin and tomato soup comes together in just under an hour. It’s a testament to simple steps, a soothing velvety texture, and a deeply rich, roasted flavor that instantly fills your kitchen with warmth. It’s truly beginner-friendly, yet feels like a special, comforting homemade treat – the kind that truly hugs you from the inside out, making even the simplest meal feel like an occasion.

For a delightful variation, consider adding a pinch of smoked paprika to the roasting vegetables for an extra layer of complexity, or swap some of the coconut milk for a splash of heavy cream if you’re looking for an even richer, dairy-forward option. And here’s a little secret I’ve picked up in both bustling test kitchens and quiet family kitchens: this soup freezes beautifully, making it an absolute lifesaver for those busy nights when heartfelt cooking still calls your name.

So, give this recipe a try! I’d love to see your cozy creationssnap a pic and share your version. Perhaps this soup will even evoke a cherished memory of a dish from your own childhood. Don’t keep this warmth to yourself; pass it along to someone who needs a little homemade comfort today. Trust me, once you taste it, you’ll be adding this one to your regular rotation!