Tomato and Pumpkin Soup Recipe

tomato and pumpkin soup in a bowl
author pic


 Updated 23/01/2016

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A simple and tasty soup that makes use of your leftover tomatoes and pumpkins. Great with a chunk of well-buttered artisan bread in front of a roaring fire.

You may be interested to try this suggested menu:

Simple Pumpkin Gnocchi
Pumpkin Gratin
Tomato and Pumpkin Soup


  • 8oz cooked pumpkin, pureed
  • 1 1/2 pints beef stock
  • 200g fresh potatoes, skinned, deseeded and chopped
  • 1 onion, peeled and chopped
  • 1 bay leaf
  • salt and pepper
  • 300ml milk
  • bay leaf
(see measure conversions for more information on quantites)


  1. Place the tomatoes, onion, bay leaf and stock into a saucepan.
  2. Allow ingredients to simmer for about 15 minutes with the lid on the saucepan.
  3. Remove from heat.
  4. Take out bay leaf.
  5. Allow mixture to cool.
  6. Blitz in blender.
  7. Return the mixture to the saucepan.
  8. Add the pumpkin.
  9. Simmer for two minutes.
  10. Add the milk.
  11. Season to taste.
  12. Serve.

Prep Time: 5 minutes

Cook Time: 25 minutes

Yield: 4 portions


Please could you convert the following ingredients for me. 4Og both treacle and golden syrup. How many desert/tablespoons?
#0 - jackie - 11/03/2010 - 10:43
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