As the crisp autumn air settles in, there is nothing quite like warming up with a cozy bowl of soup. A favorite in my household is the delightful fusion of pumpkin and tomato in a soothing, velvety soup. Join me on a culinary journey as we explore the intricacies of this heartwarming dish.
What is pumpkin tomato soup?
Pumpkin tomato soup is a harmonious blend of two iconic ingredients – pumpkin and tomatoes. The sweetness of the pumpkin pairs beautifully with the tangy acidity of the tomatoes, creating a velvety and rich soup that is bursting with flavor.
What is the flavor profile of this dish?
The flavor profile of pumpkin tomato soup is a delightful dance of sweet and tangy notes, with a hint of warmth from aromatic spices. The natural sweetness of the pumpkin is complemented by the acidity of the tomatoes, while a medley of spices adds depth and complexity to the dish.
Why You’ll Love this?
There are countless reasons to fall in love with pumpkin tomato soup. From its comforting and cozy appeal to its nutrient-rich ingredients, this soup is not only delicious but also nourishing for the body and soul. Whether you are looking for a quick weeknight meal or a dish to impress guests, pumpkin tomato soup is sure to delight.
Ingredients You’ll Need:
- Roma Tomatoes: Roma tomatoes serve as the base of the soup, providing a rich and tangy flavor. They add sweetness and acidity, which balances out the richness of the coconut milk and pumpkin puree.
- Coconut Milk: Coconut milk adds creaminess and richness to the soup. It provides a subtle sweetness and a hint of tropical flavor, which complements the earthy taste of the pumpkin and the acidity of the tomatoes.
- Olive Oil: Olive oil is used for sautéing the shallots, garlic, and herbs. It adds depth of flavor and richness to the soup, while also helping to soften and caramelize the aromatics.
- Kosher Salt: Kosher salt is used to season the soup and enhance the flavors of the other ingredients. It helps to balance out the sweetness of the pumpkin and coconut milk, while also adding depth and complexity to the overall taste profile.
- Shallot, Diced: Diced shallots add a mild onion flavor to the soup. They are sweeter and milder than onions, which helps to enhance the natural sweetness of the tomatoes and pumpkin.
- Garlic Cloves: Garlic cloves add pungent and aromatic flavor to the soup. They provide depth and complexity, while also adding a savory note that complements the sweetness of the other ingredients.
- Thyme, Minced: Minced thyme adds earthy and floral notes to the soup. It enhances the overall flavor profile and adds a subtle herbaceous aroma.
- Smoked Paprika: Smoked paprika adds a rich and smoky flavor to the soup. It adds depth and complexity, while also complementing the sweetness of the pumpkin and tomatoes.
- Ground Cinnamon: Ground cinnamon adds warmth and spice to the soup. It enhances the sweetness of the pumpkin and coconut milk, while also adding a subtle hint of spice.
- Sugar: Sugar is used to balance out the acidity of the tomatoes and enhance their natural sweetness. It helps to create a well-rounded and flavorful soup.
- Ground Sage or Fresh Sage: Sage adds a savory and earthy flavor to the soup. It complements the sweetness of the pumpkin and coconut milk, while also adding depth and complexity to the overall taste profile.
- Grated Nutmeg: Grated nutmeg adds warmth and depth to the soup. It enhances the flavors of the other spices and ingredients, while also adding a subtle hint of sweetness.
- Cayenne Pepper: Cayenne pepper adds heat and spice to the soup. It provides a gentle kick and adds depth of flavor, while also balancing out the sweetness of the other ingredients.
- Lemon Juice: Lemon juice adds acidity and brightness to the soup. It helps to balance out the sweetness of the pumpkin and coconut milk, while also adding a refreshing citrusy flavor.
- Pumpkin Puree: Pumpkin puree serves as the main ingredient in the soup, adding a rich and creamy texture. It provides a subtle sweetness and a hint of earthiness, which complements the other flavors in the soup.
- Vegetable Broth: Vegetable broth adds depth and richness to the soup. It enhances the flavors of the other ingredients, while also adding a savory and umami taste.
Step by Step Directions:
Step 1: Preheat the Oven and Prepare the Tomatoes
- Start by preheating your oven to 375°F (190°C) to ensure it’s ready for roasting.
- Take the roma tomatoes and give them a thorough wash. Then, carefully halve them horizontally.
- Arrange the tomato halves, cut-side up, on a rimmed baking sheet. Drizzle them generously with olive oil and sprinkle with kosher salt.
Step 2: Roast the Tomatoes
- Place the baking sheet with the seasoned tomato halves in the preheated oven on the middle rack.
- Let the tomatoes roast for about 50 to 60 minutes until they become tender and slightly caramelized.
- Once done, allow the roasted tomatoes to cool down before transferring them to a blender for further processing.
Step 3: Prepare the Soup Base
- While the tomatoes are roasting, take a large Dutch oven and heat it over medium heat on the stovetop.
- Add a teaspoon of olive oil to the Dutch oven and sauté the diced shallots until they turn soft and translucent.
- Introduce the minced garlic and thyme to the shallots, stirring occasionally, and cook for an additional minute until fragrant.
Step 4: Blend the Ingredients
- Transfer the cooled roasted tomatoes to the blender along with the sautéed shallots, garlic, and thyme.
- Pour in the coconut milk, pumpkin puree, and all the spices and flavorings – smoked paprika, ground cinnamon, sugar, ground sage, grated nutmeg, cayenne pepper, and lemon juice.
- Blend the mixture until it reaches a smooth and creamy consistency, ensuring all ingredients are well combined.
Step 5: Finish the Soup
- Pour the blended tomato and pumpkin mixture back into the Dutch oven.
- Stir in the vegetable broth gradually, adjusting the quantity based on your desired thickness. Add more broth for a thinner soup consistency.
- Taste the soup and season with kosher salt according to your preference. Stir well to incorporate the seasoning.
- Bring the soup to a gentle boil over medium heat, allowing it to heat through completely.
Step 6: Serve the Soup
- Once the soup is piping hot, ladle it into serving bowls.
- Garnish each bowl with a swirl of coconut cream and a drizzle of olive oil for added richness and flavor.
- Sprinkle pepitas and torn fresh basil leaves over the soup, and finish with a generous grind of black pepper.
- Serve the pumpkin tomato soup immediately, accompanied by crusty bread or your favorite soup accompaniment.
Tips & Tricks:
– For a richer flavor, roast the tomatoes with a drizzle of balsamic vinegar.
– Adjust the level of cayenne pepper to suit your spice preference.
– Substitute vegetable broth with chicken broth for a non-vegetarian version.
– Fresh herbs like basil or parsley can be added as a garnish for a burst of freshness.
– Store leftover soup in airtight containers in the refrigerator for up to 3-4 days.
Nutrition Information:
Here’s a general approximation of the nutrition information for pumpkin tomato soup per serving, based on a typical recipe:
- Calories: 150-200 calories per serving
- Fat: 5-10 grams, primarily from any added oils or cream
- Carbohydrates: 20-30 grams, mostly from the pumpkin and tomatoes
- Protein: About 3-5 grams, depending on any added protein sources like beans or dairy
- Fiber: 5-8 grams, primarily from the vegetables
- Vitamin A: High, due to the presence of pumpkin and tomatoes
- Vitamin C: Moderate to high, due to the tomatoes
- Potassium: Moderate, from both pumpkin and tomatoes
- Calcium: Low to moderate, depending on any added dairy products like milk or cheese
- Iron: Low to moderate, depending on any added ingredients like beans or meat
How Can You Store This pumpkin tomato soup?
To store pumpkin tomato soup, allow it to cool completely before transferring it to airtight containers. Refrigerate the soup for up to 3-4 days or freeze it for longer storage. When ready to enjoy, simply reheat the soup on the stovetop or in the microwave until warmed through.
If some of the ingredients are not available in your pantry, what are some alternative choices you can consider?
– If you don’t have shallots, you can use onions as a substitute for a similar flavor profile.
– Substitute canned tomatoes for fresh roma tomatoes if they are not in season.
– Swap coconut milk with heavy cream or half-and-half for a creamier texture and richer taste.
Pumpkin Tomato Soup Recipe
Equipment
- Oven
- Rimmed baking sheet
- Blender
- Large Dutch oven
- Stovetop
Ingredients
- 1/4 teaspoon ground sage or 1/2 teaspoon minced fresh sage (see notes)
- 1/8 to 1/4 teaspoon cayenne pepper
- kosher salt
- 1 teaspoon smoked paprika
- 4 cups homemade vegetable broth good quality store-bought
- 2 cloves garlic
- 3/4 teaspoon sugar
- 1/2 cup coconut milk
- 6 large roma tomatoes about 1-1/2 pounds total weight
- 1/4 teaspoon grated nutmeg
- kosher salt to taste (about 1 to 2 teaspoons)
- 1 tablespoon lemon juice
- 1/2 cup diced shallot
- 1 teaspoon minced thyme
- 1/4 teaspoon ground cinnamon more or less to taste
- 1½ cups pumpkin puree or 1 can store-bought
- 2 tablespoons olive oil
Instructions
Step 1: Preheat the Oven and Prepare the Tomatoes
- Start by preheating your oven to 375°F (190°C) to ensure it’s ready for roasting.
- Take the roma tomatoes and give them a thorough wash. Then, carefully halve them horizontally.
- Arrange the tomato halves, cut-side up, on a rimmed baking sheet. Drizzle them generously with olive oil and sprinkle with kosher salt.
Step 2: Roast the Tomatoes
- Place the baking sheet with the seasoned tomato halves in the preheated oven on the middle rack.
- Let the tomatoes roast for about 50 to 60 minutes until they become tender and slightly caramelized.
- Once done, allow the roasted tomatoes to cool down before transferring them to a blender for further processing.
Step 3: Prepare the Soup Base
- While the tomatoes are roasting, take a large Dutch oven and heat it over medium heat on the stovetop.
- Add a teaspoon of olive oil to the Dutch oven and sauté the diced shallots until they turn soft and translucent.
- Introduce the minced garlic and thyme to the shallots, stirring occasionally, and cook for an additional minute until fragrant.
Step 4: Blend the Ingredients
- Transfer the cooled roasted tomatoes to the blender along with the sautéed shallots, garlic, and thyme.
- Pour in the coconut milk, pumpkin puree, and all the spices and flavorings – smoked paprika, ground cinnamon, sugar, ground sage, grated nutmeg, cayenne pepper, and lemon juice.
- Blend the mixture until it reaches a smooth and creamy consistency, ensuring all ingredients are well combined.
Step 5: Finish the Soup
- Pour the blended tomato and pumpkin mixture back into the Dutch oven.
- Stir in the vegetable broth gradually, adjusting the quantity based on your desired thickness. Add more broth for a thinner soup consistency.
- Taste the soup and season with kosher salt according to your preference. Stir well to incorporate the seasoning.
- Bring the soup to a gentle boil over medium heat, allowing it to heat through completely.
Step 6: Serve the Soup
- Once the soup is piping hot, ladle it into serving bowls.
- Garnish each bowl with a swirl of coconut cream and a drizzle of olive oil for added richness and flavor.
- Sprinkle pepitas and torn fresh basil leaves over the soup, and finish with a generous grind of black pepper.
- Serve the pumpkin tomato soup immediately, accompanied by crusty bread or your favorite soup accompaniment.
Notes
- – For a richer flavor, roast the tomatoes with a drizzle of balsamic vinegar.
- – Adjust the level of cayenne pepper to suit your spice preference.
- – Substitute vegetable broth with chicken broth for a non-vegetarian version.
- – Fresh herbs like basil or parsley can be added as a garnish for a burst of freshness.
- – Store leftover soup in airtight containers in the refrigerator for up to 3-4 days.
Nutrition
Relevant FAQs:
Q: Can I make this soup ahead of time?
A: Yes, pumpkin tomato soup can be made ahead of time and stored in the refrigerator or freezer for later consumption. Simply reheat the soup before serving.
Q: Can I use different types of pumpkins for this soup?
A: While the recipe calls for pumpkin puree, you can experiment with various types of squash such as butternut or acorn squash for a different flavor profile.
Q: Is this soup suitable for vegan or vegetarian diets?
A: Yes, pumpkin tomato soup is both vegan and vegetarian-friendly, as it does not contain any animal products.
Q: Can I add other vegetables to this soup?
A: Feel free to customize the soup by adding additional vegetables such as carrots, bell peppers, or sweet potatoes for added texture and flavor.
Q: What can I serve with pumpkin tomato soup?
A: Pumpkin tomato soup pairs well with crusty bread, a side salad, or a sprinkle of grated cheese for a complete and satisfying meal.
Conclusion:
In conclusion, pumpkin tomato soup is a delightful and versatile dish that embodies the essence of comfort and warmth. From its rich flavor profile to its nutrient-packed ingredients, this soup is a must-try for any home cook looking to whip up a satisfying meal.
So, gather your ingredients, follow the step-by-step instructions, and indulge in a bowl of savory goodness that is sure to please your taste buds and warm your soul. Cheers to culinary creativity and the joy of wholesome cooking!
