Pumpkin and Tomato Soup

Total Time
Prep 15 mins
Cook 30 mins

This soup is a great change from most Pumpkin soups which include cream, it is still a great creamy soup just without the cream!!

Ingredients Nutrition


  1. Peel and chop pumpkin.
  2. In a large pot add pumpkin, and also all other ingredients, with the exception of the black pepper.
  3. Bring the soup to the boil and simmer for approx 30 minutes or until pumpkin is tender.
  4. Remove from the heat and puree soup until smooth in food procesor or blender, stir in black pepper and serve.
Most Helpful

Wonderfully hearty soup to make on a damp day in autumn. I used one large can of plain pumpkin (no spices) and fresh basil. I still put the soup into the blender to puree the onions and basil. Will most definitely make this again!

NancysFancies November 08, 2008

This was a very good soup, quickly put-together, and cooked while I was busy with other things. I made it for DHs lunches this week, but we've already finished most of it, glorious to have a nice cup of soup instead of tea or coffee! I wondered about the ginger, but its just quietly there in the background, adding a nice undertaste. I DID add a teaspoon of brown sugar, because of the tomato paste, just to take off that acid tang. Thanks for a very good recipe, Sarah :)

Karen Elizabeth July 06, 2008

This was pretty good! I had to use canned pumpkin because of a time restraint, but this was WONDERFUL! My kids even loved it. Thanks so much for the recipe!

~*Miss Diggy*~ November 20, 2006