Can I use fresh pumpkin instead of canned?

Yes! You can absolutely use fresh pumpkin. For the best results, roast the pumpkin first to enhance its sweetness and flavor. After peeling and cutting it into chunks, toss it with a bit of olive oil, salt, and pepper, then roast at 400°F (200°C) for 25-30 minutes or until tender.

Can I use other types of squash in place of pumpkin?

Yes, you can! Butternut squash is a great substitute for pumpkin, as it has a similar sweetness and texture. Acorn squash or kabocha also work well if you prefer a slightly different flavor. Just be sure to cook the squash thoroughly before blending.

Is it possible to make this soup without coconut milk?

Definitely! Coconut milk adds creaminess, but if you prefer a non-coconut option, you can substitute with cashew cream , almond milk , or even oat milk for a creamier texture.

Can I make this soup spicier?

Yes! If you like your soup with a bit of heat, add cayenne pepper , red pepper flakes , or fresh chili peppers . Start with a small amount and adjust to taste.

Can I make this soup in a slow cooker or Instant Pot?

Yes! Both slow cookers and Instant Pots are great for this recipe. Slow Cooker : Add all the ingredients to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Blend until smooth. Instant Pot : Add the ingredients to the pot and set it to manual/high pressure for 10-12 minutes. Once done, release the pressure and blend the soup until smooth.

How do I make the soup thicker or thinner?

Thicken: Let it simmer uncovered for longer so that the liquid reduces. To thin the soup : Add more vegetable broth, water, or non-dairy milk until you reach the desired consistency.

Pumpkin Tomato Soup with "Cheezy" Croutons (Vegan + GF)

Name: Pumpkin Tomato Soup with "Cheezy" Croutons (Vegan)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 medium onion, diced; 6 cloves garlic, minced; 2 teaspoons Italian seasoning; 1 1/2 teaspoons salt; 1/2 tsp ground black pepper; 2 tablespoons tomato paste; 1 28 oz can whole tomatoes, in juices; 1 15 oz can pumpkin puree*; 1 15 oz can light coconut milk; 3 cups low-sodium vegetable broth; 1-2 tablespoons maple syrup*; 2 cups bread cubes*; 2 tablespoons olive oil; 1 tablespoon nutritional yeast; 1/2 teaspoon salt; 1/2 teaspoon garlic powder; 1/2 teaspoon Italian seasoning; 1/4 teaspoon ground black pepper; fresh basil for garnish (optional)

Pumpkin Tomato Soup with "Cheezy" Croutons (Vegan)

Bowl of pumpkin tomato soup topped with croutons and fresh basil.

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

All the coziness of tomato soup merges with velvety pumpkin flavor in this perfect fall soup! Top with crispy, herby, "cheezy" croutons for a bonus crunch!

Author: Lyndsey Hiltner
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 Servings 1x
Category: Soups
Method: Stovetop
Cuisine: American
Diet: Vegan

Ingredients

Scale

For the Soup

1 tablespoon olive oil

1 medium onion, diced

6 cloves garlic, minced

2 teaspoons Italian seasoning

1 1/2 teaspoons salt

1/2 tsp ground black pepper

2 tablespoons tomato paste

1 28 oz can whole tomatoes, in juices

1 15 oz can pumpkin puree*

1 15 oz can light coconut milk

3 cups low-sodium vegetable broth

1-2 tablespoons maple syrup*

For the Cheesy Croutons

2 cups bread cubes*

2 tablespoons olive oil

1 tablespoon nutritional yeast

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon Italian seasoning

1/4 teaspoon ground black pepper

fresh basil for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

Sauté: Heat the olive oil in a large pot over medium heat. Add the onions and cook for 5 minutes, or until softened. Add the garlic, Italian seasoning, salt, pepper and tomato paste to the pot and cook for another minute.
Simmer: Add tomatoes and their juices, canned pumpkin, coconut milk, vegetable broth and maple syrup to the pot. Bring to a bowl, then cover. Reduce heat to low and simmer for 15-20 minutes, stirring occasionally. Break up the tomatoes a little with your spoon each time you stir. A longer simmer produces deeper flavor.
Bake Croutons: While the soup simmers, make your croutons. Preheat oven to 400 degrees F (205 C) and lightly grease a baking sheet. Add all of the crouton ingredients to a large bowl and toss together. Spread coated bread cubes onto the prepared baking sheet and bake in preheated oven for 6-10 minutes or until golden brown. Set aside.
Blend: Turn off the heat on the stove and use an immersion blender to puree the soup until completely smooth. This can also be done in an upright blender - just be sure to take it in batches and allow steam to escape to avoid explosion.
Serve: Return soup to the stove and heat just long enough to warm through. Taste and adjust seasonings as needed. Divide between bowls and garnish with croutons and fresh basil.

Equipment

Buy Now →

Buy Now →

Buy Now →

Buy Now →

Buy Now →

Buy Now →

Notes

*Prepared soup will keep in an airtight container in the refrigerator for 3-4 days or in the freezer for up to 3 months.

*Be sure you are using pumpkin puree and not pumpkin pie mix!

*Maple syrup is used to balance the acidity of the tomatoes. Add more or less as desired.

*You can use just about any bread when making the croutons. I like to use slightly stale wheat bread or ciabatta. Use gluten-free bread if you would like this recipe to be GF!

Nutrition

Serving Size: 1/4 recipe
Calories: 410k
Sugar: 11g
Sodium: 600mg
Fat: 19g
Saturated Fat: 8g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 7g
Protein: 7g
Cholesterol: 0mg

Find it online: https://censoredbaker.com/pumpkin-tomato-soup/