Creamy Roasted Pumpkin and Tomato Soup Recipe Delight

First thing I smell when fall hits? Roasted veggies and a little bit of burnt thyme (whoops). This Creamy Roasted Pumpkin and Tomato Soup brings all the cozy vibessweet, nutty squash meets tangy tomato, blended into a silky bowl of warmth. It’s been blowing up on Pinterest and TikTok lately, and honestly, I get the hype.

This one’s simple but packs big flavor. You roast the pumpkin and tomatoes until they caramelize, then blend ‘em up into a creamy, feel-good base. Think the soul of a fall farmers market… mixed with your grandma’s favorite soup night. Full details in the blog!

I actually made this during a chaotic Sunday with a clingy toddler on my leg and pumpkin seeds everywhere. Still turned out amazing. This one’s been taste-tested and mom-approved around hereI even snuck in a shortcut you’ll wanna keep. I tested it. You’ll love the secret!

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Why You’ll Love This Recipe

This roasted pumpkin and tomato soup is basically fall in a bowl. It’s hearty, wholesome, and gives you that perfect balance of sweet roasted pumpkin and tangy tomatoes. Plus, the added creaminess from coconut milk makes it feel like a velvety hug on a chilly day. It’s easy to make, naturally vegan, and packed with comforting flavorswhat’s not to love?

Bonus: Roasting the veggies beforehand caramelizes their natural sugars, adding depth and richness you don’t get with stovetop-only soups. And did I mention how amazing your kitchen will smell? This soup is pure cozy vibes!

• Nostalgic: The aroma of roasted veggies reminds me of family dinners spent around the table with warm, homemade soup.
• Beginner-friendly: No complicated techniquesjust roast, blend, and enjoy.
• Healthy and versatile: This fall soup recipe is packed with veggies and can easily be customized to fit your taste.

Key Ingredients & Tools

This recipe keeps it simple. Each ingredient plays a role in bringing that delicious, creamy autumn soup flavor to life. Here’s what you’ll need:

• Hokkaido pumpkin: The star of the show! Its sweet, nutty flavor shines in this recipe, and you don’t even have to peel it (yay for less work!).
• Cherry tomatoes: They add a pop of brightness and tang to balance the pumpkin’s sweetness.
• Carrots, onion, and garlic: These bring depth and a savory backbone to the soup. Roasting the garlic turns it into a mellow, caramelized treat!
• Coconut milk: The secret to that creamy texturethis also keeps the soup vegan while adding a gentle richness.
• Dried thyme & balsamic vinegar: Thyme adds earthy warmth, while the vinegar gives a slight zing to lift the dish.
• Vegetable stock: For the perfect silky consistency.
• Olive oil, salt, and pepper: Simple seasoning that lets the veggies shine.

For tools, you really just need the basics: a baking tray for roasting, a blender for whipping up that velvety texture, and a saucepan for finishing it all off. Easy peasy!

Step-by-Step Instructions

Perfect for busy days, this roasted vegetable soup comes together in just a few simple steps. Here’s how:

1. Prep and roast the veggies: Preheat your oven to 200°C (fan 180°C). Lay out the pumpkin slices, cherry tomatoes, onion quarters, carrot chunks, and garlic (cut side up) on a baking tray. Drizzle generously with olive oil, sprinkle thyme over the top, and season with salt and pepper. Pop them in the oven and roast for 25–30 minutes, until the veggies are caramelized and tender.
2. Blend it all up: Once roasted, carefully transfer the veggies to a blender or pot. Don’t forget to squeeze out that dreamy roasted garlic from its skinsit’s the MVP of flavor! Add the balsamic vinegar and vegetable stock, blending until silky smooth.
   Safety Note: When blending hot liquids, always fill the blender only halfway, vent the lid, and cover with a kitchen towel to prevent steam buildup and ensure safety.
3. Simmer to perfection: Pour the blended soup into a saucepan, stir in the coconut milk, and let it gently simmer for 5–7 minutes. Taste and adjust with more salt, pepper, or balsamic vinegar as needed.
4. Serve and garnish: Ladle the soup into bowls and top with roasted pumpkin seeds, a sprinkle of chili flakes, and a drizzle of pumpkin seed oil for a flavorful, fancy finish.

Cooking Time Overview

Step	Time
Prep Work	15 minutes
Roasting the Veggies	25–30 minutes
Blending & Simmering	10 minutes

Pro Tips & Variations

Want to make this roasted pumpkin and tomato soup your own? Here are some easy tweaks and tips:

• For an extra kick: Add a pinch of smoked paprika or cayenne to the blender. It’ll bring a subtle smoky heat for chilly nights!
• Need a creamier texture? Toss in an extra splash of coconut milk or even a small boiled potato before blending.
• No Hokkaido pumpkin? Swap it for butternut squash or even sweet potatoboth give that cozy, sweet flavor.
• Shortcut: Use canned pumpkin purée if you’re short on time. Skip the roasting step for the pumpkin but still roast the tomatoes, onion, and garlic for that incredible depth of flavor.
• Garnish ideas: Switch up the toppings with croutons, a fresh dollop of vegan yogurt, or even a sprinkle of fresh herbs like parsley or cilantro.

Serving, Storage & Reheating

This soup is perfect for make-ahead plans or storing leftovers. Trust mehaving a batch waiting for you on a busy weeknight is a lifesaver.

• To Store: Pour cooled soup into an airtight container and keep it in the fridge for 2–3 days.
• To Freeze: Freeze individual portions in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
• To Reheat: Warm it slowly on the stovetop or microwave, stirring occasionally. Add a splash of veggie stock or coconut milk if it looks too thick.

Storage & Reheating Guide

Storage Method	How Long?	Reheating Instructions
Refrigerator	2–3 days	Heat on the stovetop or microwave, stirring occasionally.
Freezer	Up to 3 months	Thaw in the fridge overnight and reheat as above.

Expert Insight: The Art of a Comforting Creamy Roasted Pumpkin and Tomato Soup

Creating a truly comforting bowl of creamy roasted pumpkin and tomato soup involves understanding the harmony of flavors. The natural sweetness of roasted pumpkin, intensified through caramelization, perfectly complements the bright acidity of ripe tomatoes. This roasting process isn’t just about cooking; it’