Pumpkin Tomato Soup

Pumpkin Tomato Soup

We crave tomato soup year round, so this healthful, pumpkin-y version really comes in handy during the fall and winter months.

This soup is equally delicious whether fresh or canned tomatoes are used.  Another great thing about this soup is how adaptable it is.  It’s vegetarian as written, using homemade vegetable broth or you could use bone broth if you prefer.  We love the flavor of roasted garlic here, but fresh grated garlic could be added before the tomatoes are stirred in.

INGREDIENTS:

• 1 tablespoon avocado oil

• 1 cup chopped onion

• pinch sea salt + 1 teaspoon, divided (we suggest our Romesco Garlic Salt here)

• 1 large head garlic, roasted

• 1 tablespoon Poultry Seasoning

• freshly ground black pepper, to taste

• 1 1/2 cups pumpkin puree

• 8 cups fresh tomatoes, cored and roughly chopped OR 2 32oz. jars diced tomatoes (2 28oz. cans will work too), undrained

• 2-4 cups vegetable broth ( 4 cups if using fresh tomatoes)

• 1 15oz. can lite coconut milk or 1 1/2 cups whole milk

• 1 teaspoon raw honey

INSTRUCTIONS:

1. Preheat large soup pot over medium and add the oil. Once hot, stir in onions along with a pinch of salt. Sauté for 7-10 minutes or until onions are translucent and beginning to caramelize. Turn the heat down while the onions cook to prevent sticking and burning, if necessary.

2. Add garlic, Poultry Seasoning, remaining 1 teaspoon of salt, and black pepper to the pot and stir to combine. Stir in pumpkin puree and then pour in tomatoes. Cook for another 5 minutes until tomatoes start to break down.

3. Add vegetable broth and increase heat slightly to bring to a boil. Once boiling, cover the pot and reduce heat to a simmer. Cook for 10 minutes more.

4. Remove from heat and puree the soup with an immersion blender. Alternatively, the soup can be transferred to a blender and pureed in batches. Be sure to vent the lid as necessary to let steam escape. Soup pureed in a traditional blender will result in a smoother texture, especially if fresh tomatoes are used. If you don’t want to leave any tomato skins intact, we suggest blending this way, not with an immersion blender.

5. Once soup is blended, stir in milk and honey.