Pumpkin Tomato Soup

A Healthier Tomato Soup
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Campbell’s Tomato soup was my favorite as a kid. I loved having it with grilled cheese sandwiches. Unfortunately canned soup is not the greatest. I decided to create a healthier version and in the spirit of Fall, I added some pumpkin. I linked a picture to canned soup on the bottom and the ingredients that are in them. They are not nourishing the way homemade soup is.

Pumpkin Tomato Soup

Difficulty: Beginner Prep Time 10 mins Cook Time 8 mins Rest Time 10 mins Total Time 28 mins
Servings: 5
Best Season: Fall


A delicious fresh and creamy blend of pumpkin and tomato. Super easy to make with your Instant Pot or on a regular stove top. 



  1. Instructions

    Chop up Onion and carrots and add them to instant pot with some grass fed butter, ghee or coconut oil.

    Add in Canned or Fresh Tomato and pumpkin. Add in coconut milk and broth. Add in spices, maple syrup and lemon juice.

    Put Instant Pot on the soup/broth mode for 8 minutes. Once Soup is done, let the pressure release naturally. Now add in the fresh basil to the soup. Transfer the soup to a Vitamix, food processor or blender and mix everything together.

    Return the soup to the instant pot to keep warm.


    For Stove Top:

    Repeat all of the steps for the Instant pot method and bring to a boil once all of the ingredients are in the pot. Once they come to a boil, bring down to a medium heat and cover with lid for eight minutes. Leave the lid cracked slightly. 


    Once the soup is cooled, add to a blender or instant pot and then return it to the pot to keep warm.


Nutrition Facts

Serving Size 1 cup

Servings 5

Amount Per Serving
Calories 119kcal
% Daily Value *
Total Fat 2g4%
Total Carbohydrate 20g7%
Protein 3g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: Gluten free, paleo, dairy free, pumpkin
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