My Easy Pumpkin Tomato Soup Is the Perfect Fall Pantry Meal

This pumpkin tomato soup is the perfect recipe to subtly transition yourself into fall vibes with minimal effort and time. It gives a nod to the cooler and cozier months ahead of us, but honestly, in our household, you will find it on the dining table all through the year. It’s creamy, velvety-smooth, and filling, with a vibrant deep orange color. 

The recipe uses just a handful of pantry-friendly ingredients, and you can have it on the table in about 35 minutes and feed a family of four comfortably. In our house, we often serve soup as an appetizer before a main, but this soup is a wholesome, delicious meal on its own.

Ingredient Notes

• The tomatoes: My go-to brand of pumpkin purée is Libby’s, but you could use homemade pumpkin purée as well. The recipe uses up a whole can, so you won’t have any extra hanging out in the fridge.
• The broth: If you have the time, homemade vegetable broth will give you the best flavor for the soup, but you can of course use store-bought veggie broth or diluted stock concentrate instead. 
• The tomatoes: I love using canned whole tomatoes here as they have the perfect sweet-and-sour flavor, but you can use canned diced tomatoes as well.
• The cream: You can make this soup vegan by substituting the cream with any dairy-free heavy cream substitute. I would recommend a brand with a subtle flavor so it does not affect the overall taste of the soup.

Serving Suggestions

I love serving this soup with a garnish of freshly chopped parsley, a drizzle of olive oil, and sometimes a drizzle of extra cream and a few extra cracks of black pepper. I also love to pair it with a classic grilled cheese sandwich, some warm garlic bread or breadsticks, or a handful of crunchy croutons.