1-Pot Spicy Pumpkin Tomato Soup

A cozy, bold-flavored soup made in one pot with pumpkin, tomatoes, warming spices, and a subtle kick of heat. Rich, comforting, and naturally vegan, this soup is perfect for chilly days when you want something nourishing and easy.

Why you’ll love this recipe

• Naturally vegan and dairy-free

• Creamy texture without cream

• Bright, fresh tomato flavor

• Made with simple pantry staples

• Ready in under 30 minutes

Ingredients notes

• Pumpkin purée: Use canned pumpkin purée (not pumpkin pie filling) for convenience and consistency.

• Crushed tomatoes: Add acidity and depth, balancing the sweetness of the pumpkin

• Onion & garlic: Build the flavor base and add natural sweetness when sautéed.

• Spices: Chili flakes, paprika, and cumin bring warmth and gentle heat.

• Vegetable broth: Keeps the soup light while letting the spices shine.

• Coconut milk (optional): Adds creaminess and softens the spice if desired.

How to make Spicy Pumpkin Tomato Soup

Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 4–5 minutes until soft and translucent.

Add the garlic and cook for 30 seconds until fragrant, stirring constantly to prevent burning.

Stir in the crushed tomatoes, pumpkin purée, vegetable broth, chili flakes, paprika, and cumin. Mix well until fully combined.

Bring the soup to a gentle simmer. Reduce heat to low and cook uncovered for 15–20 minutes, allowing the flavors to meld.

If using, stir in the coconut milk for a creamier texture. Taste and adjust seasoning with salt and black pepper.

Blend the soup partially or fully using an immersion blender, if desired, for a smoother consistency.

Serve warm, garnished with fresh herbs and an extra pinch of chili flakes if you like more heat.

Image credit: Demo recipe images are credited to Minimalist Baker and are used solely for preview and demonstration purposes.