Roasted Tomato Pumpkin Soup with Smoked Paprika
A velvety autumn soup that balances sweet roasted tomatoes and creamy pumpkin with warm spices like cinnamon, sage, and smoked paprika. The tomatoes are caramelized in the oven to deepen their flavor before blending with pumpkin purée and vegetable broth. Layered with thyme, nutmeg, and a hint of cayenne, this elegant soup works as a starter for fall dinners or a satisfying lunch. The recipe's complexity comes from the roasting step and careful spice balancing that creates depth without overwhelming the vegetables.
Ingredients
- 6 roma tomatoes, large, halved
- 2 tablespoon olive oil
- 1 teaspoon kosher salt
- ½ cup shallot, diced
- 2 clove garlic
- 1 teaspoon thyme, minced
- 1 teaspoon smoked paprika
- ¼ teaspoon ground cinnamon(optional)
- ¾ teaspoon sugar
- ¼ teaspoon ground sage
- ¼ teaspoon nutmeg, grated
- ⅛ teaspoon cayenne pepper(optional)
- 1 tablespoon lemon juice
- 1 ½ cup pumpkin purée, 100% purebutternut squash purée1:1vegetarianveganadds dairy
adds depth
- 4 cup vegetable broth, homemade or store-bought
- kosher salt, to taste(optional)
- heavy cream, for serving(optional)
- pepitas, for serving(optional)
- fresh basil, for serving(optional)
- black pepper, freshly ground, for serving(optional)
Instructions
- 1
Preheat oven to 375°F.
- 2
Wash and halve tomatoes horizontally. Arrange cut-side up on a rimmed baking sheet, drizzle with olive oil, and season with salt.
- 3
Roast tomatoes on the middle rack for 50 to 60 minutes until softened and slightly caramelized. Cool before transferring to a blender.
- 4
Heat a large dutch oven on medium. Sauté shallot in olive oil until soft and translucent. Add garlic and cook for 1 minute.
- 5
Combine roasted tomatoes and garlic mixture in the blender with pumpkin purée, paprika, cinnamon, sugar, sage, nutmeg, and lemon juice. Purée until smooth.
- 6
Return tomato-pumpkin purée to the dutch oven. Stir in vegetable broth and bring to a gentle bubble. Heat until piping hot.
- 7
Taste and adjust salt as desired. Ladle into bowls and serve with a drizzle of heavy cream and olive oil, topped with pepitas, fresh basil, and black pepper.
Tips
Roast tomatoes until they caramelize at the edges for deeper, sweeter flavor. Don't rush this step as it concentrates the natural sugars and adds complexity.
Start with 0.25 teaspoon cayenne and adjust upward if desired; heat builds quickly. Taste the soup before adding more.
For a silkier texture, pass the blended soup through a fine-mesh strainer before reheating to remove any tomato skin bits.
Good to Know
Cover and refrigerate up to 5 days in an airtight container. Freezes well for up to 3 months in airtight containers or freezer bags; thaw overnight in refrigerator before reheating.
Make the soup through blending up to 2 days ahead. Store in an airtight container in the refrigerator. Reheat gently on the stovetop or microwave before serving with fresh toppings.
Serve hot in bowls with a drizzle of heavy cream and olive oil. Garnish generously with pepitas, fresh basil, and cracked black pepper. Pairs well with crusty bread or a simple green salad.
Common Mistakes
Undercooking tomatoes leads to pale flavor; roast the full 50-60 minutes for caramelization
Adding all cayenne at once overpowers the soup; add incrementally and taste before serving
Blending warm soup can splatter; let roasted tomatoes cool slightly or work in batches with a kitchen towel over the blender
Substitutions
Dairy-Free Swaps
Vegan Options
adds depth
Nut-Free Alternatives
General Alternatives
FAQ
Can I use canned tomatoes instead of fresh?
Yes, but roasting fresh tomatoes concentrates their sweetness and adds caramel notes that canned versions lack. If using canned, reduce oven time or skip roasting and simmer canned tomatoes directly with the other ingredients for 15 minutes to meld flavors.
What if I don't have a blender?
An immersion blender works well; simply add all ingredients to the dutch oven after cooking the aromatics and purée directly in the pot. For chunkier texture, use a potato masher instead, though the soup will be less silky.
How long does the soup keep and can I freeze it?
Refrigerated in an airtight container, it keeps 5 days. Freezes beautifully for 3 months; thaw overnight in the refrigerator and reheat gently on the stovetop. Add fresh cream and toppings after reheating for best texture.