Pumpkin Tomato Cream Soup

READY IN: 25mins
Recipe by dicentra

This soup is from my 365 Ways to Cook Vegetarian cookbook. I bet it would freeze well. Use a can of diced tomatoes instead of fresh?

Top Review by Buster's friend

A real lifesaver here in post periodontal surgery land! Was craving something savory and needed to combat the most annoying side effect of Vicodin - this pumpkin soup does it! Had to sub in 20 ounces of canned tomatoes (It's February) and left out the tarragon - even with these 2 necessary changes, the soup is wonderful! Smooth (stick blender in the pot), savory and not too rich - very satisfying for the first day I could have warm (not hot) foods. Really pleasant change from the sweet and cold mooshy things I had for the previous day and a half. Hopefully it will do its job otherwise. Anyway, this is a keeper recipe for when we are well as we love many things pumpkin. TY for posting!

Ingredients Nutrition


  1. In a large pot filled with boiling water, blanch tomatoes for 10 seconds. With a slotted spoon, transfer tomatoes to colander to cool.
  2. Peel, seed and quarter tomatoes.
  3. In a medium frying pan, melt butter over medium heat; add onion and cook, stirring occasionally, until golden, 4-5 minutes.
  4. In a blender or food processor, puree tomatoes, onion, pumpkin and broth until smooth. Transfer to a large saucepan.
  5. Add sherry, salt, pepper and tarragon. Cover and simmer, stirring occasionally, 5 minutes. Add cream and heat through, about 3 minutes. Serve hot.

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