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Pumpkin Tomato Soup with Dukkah

My Pumpkin Tomato Soup blends unexpected friends pumpkin and tomato to create a roasted soup perfection, happy bowl of wonder. It’s an effortless, sheet pan recipe that's both time-saving and delicious. Served with my homemade Dukkah, it's the perfect cozy meal for any cold day.

I’ve been holding out on you all since I first made this soup and I’m seriously just ready to share it with you now!

This Pumpkin Tomato Soup is a recipe born from a blend of inspiration and culinary curiosity.

You see, I’ve always had a soft spot for tomato soups and a deep love for the earthy richness of pumpkin soups. But it wasn’t until recently that I thought, “Why not bring these two favorites together?” The result? An absolute revelation in flavor and simplicity; one that you might not expect but once you try it, feel very happy you know it!

My journey with this recipe began shortly after returning from our honeymoon. The mister and I stumbled upon the most charming squash stand in Prince Edward County. The array of pumpkins and squash was so captivating, I couldn’t help but grab a few and start dreaming up some new recipes.

This soup is a tribute to that moment, a blend of the familiar comfort of tomato soup and the autumn desire for pumpkins. The best part about this Pumpkin Tomato Soup is that it’s a one sheet pan wonder!

That’s right; all you have to do is toss everything onto a pan and let the oven do its magic.

I even left the skin on the pumpkin; if you’ve ever had to remove the skin for a recipe; you will know how happy I am about this! Not to mention the addition to all that nutrition that is often carved off.

overhead view of colorful seasonal pumpkins, with different sizes and textures by teri-ann carty
bowl with seeds, spices, pistachios, sesame, the ingredients for pumpkin tomato soup by teri-ann carty

Let’s have a moment for my homemade Dukkah

Dukkah is an Egyptian and Middle Eastern condiment consisting of a mixture of herbs, nuts, and spices. This blend of nuts, typically pistachios or hazelnuts, combined with sesame seeds, cumin, and coriander, offers a nutty, toasty, and slightly spicy element. It’s traditionally used as a dip with bread or fresh vegetables for an hors d’œuvre and in this case a sprinkle of Dukkah will transform this soup entirely!

While it might look incredibly aesthetic on top of the soup, it’s not just a garnish but an integral part of the soup’s flavor profile, providing a delightful crunch and a burst of Middle Eastern flair. My homemade Dukkah has been a little secret weapon of mine for quite some time; I always make sure I have this blend in my cupboard because you truly never know when it can take a dish up a notch (spoiler alert: it will always take the dish up a notch!).

Serving up the perfect bowl of warmth!This recipe is all about simplicity and depth of flavor.

Roasting the pumpkin with cherry tomatoes, onions, and garlic on a single sheet pan not only makes preparation a breeze but also intensifies the flavours. The beauty of this soup lies in its rustic approach – no need to peel the pumpkin, and the skin adds so much to this soup. Once roasted, everything goes into the blender, creating a creamy, velvety soup that’s a hug in a bowl. This recipe makes enough to serve four and it’s very easy to increase the quantity if you’re looking to meal prep or share it with many!

My Pumpkin Tomato Soup has a sense of nostalgia attached to it for me since the creation came to mind after such a fulfilling and beautiful honeymoon with the mister.

I encourage you to enjoy this soup with a little extra lust for life! Serving this soup feels a little like love in a bowl; it’s a nice little reminder that sometimes two unexpected ingredients can come together with a sprinkle of imagination and thoughtfulness and transform into something that’s both unique and familiar! So, embrace those early evenings with a comforting bowl of my delightful Pumpkin Tomato Soup.

overhead view of bowl with creamy pumpkin, rich colourful soup with seeds and sprouts for topping by teri-ann carty

Pumpkin Tomato Soup with Dukkah

Teri-Ann Carty
This Pumpkin Tomato Soup really does marry a few things I love; soup, tomatoes, pumpkin and my homemade Dukkah. This soup really embodies comfort on these chilly dark evenings in the northern hemisphere and I cannot suggest this recipe enough!
Prep Time 1 hour
Cook Time 40 minutes
Course Dinner, Lunch, Main Course, Soup
Cuisine Canadian
Servings 4


  • blender
  • oven
  • large dutch oven or pot


  • 6 cups pumpkin skin on, roughly chopped
  • 4 cup cherry tomatoes
  • 1 medium onion quartered
  • 1 head garlic top removed
  • 1 celery stalk chopped
  • 1 carrot chopped
  • 4 sprigs thyme
  • 2 tsp chili flakes divided
  • 2 tsp salt divided
  • 2 tbsp olive oil
  • cracked pepper
  • 4 cups bone broth or veggie stock
  • heavy cream optional for garnish

Pistachio Dukkah Ingredients

  • 4 black peppercorns
  • 2 tbsp fennel seeds
  • 2 tbsp cumin seeds
  • ½ cup pistachios lightly roasted
  • 2 tbsp white sesame seeds
  • 1 tbsp black sesame seeds
  • 1 tbsp nigella seeds
  • 1 tsp flaky sea salt


Soup Instructions

  • Preheat oven to 400. Scoop out seeds from pumpkin and reserve for later use. Chop pumpkin and place it on a parchment lined baking sheet. Add tomatoes, onion, carrot, celery and garlic to the bake sheet. Sprinkle with sea salt, chili flakes and cracked pepper. Drizzle with olive oil, massaging veggies to ensure everything is coated, and place thyme on top of veggies. Bake for 50-60 minutes until the garlic is soft.
  • Test with a sharp point of a knife to make sure. Allow mixture to cool slightly before add into a blender.
  • Once garlic is cool enough to handle squeeze into blender. Pour bone broth on top and blend until creamy.
  • Pour into a large pot and bring to a simmer. Check for seasoning. I added more salt, chili flakes and cracked pepper to taste.
  • When you are ready to eat, ladle into bowls, top with cream if using, and a drizzle of olive oil. Sprinkle soup with dukkah and enjoy!

Dukkah Instructions

  • To make dukkah place peppercorns, fennel seeds and cumin sees in a cast iron pan over medium high heat. Toast until the sees start to crackle and pop. Transfer to a mortar and pound with the pestle to a course powder. Add remaining ingredients and pound again until the pistachios are roughly broken. Transfer to a jar.
Keyword dairy free, gluten free, homemade dukkah, plant based optional, pumpkin soup, roasted, tomato soup

5 Responses

    1. I used canned pumpkin — I used about 2 1/2 cans. Turned out great!

      I added about 1 & 1/2 cans to the blender and then mixed the rest in the pot.

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