Pumpkin Tomato Soup
This Pumpkin Tomato Soup is an elevated version of the fall classic! It combines canned tomatoes with homemade pumpkin puree (or store-bought!) for a quick meal that comes together in around 35 minutes. Perfect to serve with my provolone grilled cheese on the side!
Servings: 4 servings
Calories: 233kcal
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- ¼ cup tomato paste
- 425 g pumpkin puree 1 can
- 800 g canned diced tomatoes 2 cans
- ½ cup raw cashews
- 4 cups low-sodium vegetable broth
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- In a large Dutch oven heat the olive oil until hot. Add the onion and season with a pinch of salt. Saute over medium heat for 5 minutes, stirring occasionally, until lightly golden brown. If it starts to burn at any point, deglaze with a splash of water. Add the minced garlic and saute for 30 seconds to 1 minute, or until fragrant.1 tablespoon olive oil, 1 medium yellow onion, diced, 3 garlic cloves, minced
- Stir in the tomato paste. Cook for 2 minutes, stirring often to prevent burning, or until it darkens in color and caramelizes.¼ cup tomato paste
- Add 1 cup of vegetable broth to deglaze the pot. Scrape off any browned bits from the bottom of the pot. Add the rest of the broth, alongside the rest of the ingredients.425 g pumpkin puree, 800 g canned diced tomatoes, ½ cup raw cashews, 4 cups low-sodium vegetable broth, ½ teaspoon salt, ¼ teaspoon black pepper
- Bring to a boil then reduce the heat to medium to a simmer. Cook for 17 to 20 minutes, or until the cashews are soft.
- Using an immersion blender, blend until creamy and smooth. (If are using a standard blender it's important to let the soup cool a bit before transferring it. Don't fill the jar more than halfway and make sure that you leave the hole in the lid open so that heat can escape).
- Taste and adjust the seasoning if needed, adding more salt or black pepper to taste. Serve!
Notes
- Caramelize the tomato paste before adding the liquid. It's important to saute the tomato paste with the aromatics to allow it to darken in color and caramelize. It makes it sweeter and less acidic and gives the soup a better flavor.
- Use raw unsalted cashews. They give the best creamy texture and natural flavor and you can't even taste them after blending.
- Fridge: Let soup cool to room temperature. Transfer to a container with a lid. Store in the fridge for up to 5 days.
- Freezer: Let soup cool to room temperature. Transfer to a freezer-safe container with a lid. Freeze for up to 3 months. Let thaw overnight in the fridge before serving.
- Stovetop: Add soup to a pot and heat over medium heat for 5 minutes or until warm. Add a splash of water if it's too thick.
- Microwave: Transfer soup to a bowl and microwave for 1-2 minutes or until warm.
Nutrition
Serving: 1serving | Calories: 233kcal | Carbohydrates: 31g | Protein: 8g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 715mg | Potassium: 918mg | Fiber: 8g | Sugar: 13g | Vitamin A: 17021IU | Vitamin C: 29mg | Calcium: 113mg | Iron: 5mg