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As the days grow shorter and the air turns crisp, the flavors of fall begin to warm our kitchens and comfort our souls. Autumn is the season of harvest, where bountiful crops like tomatoes and pumpkins come into their own, bringing with them a rich palette of tastes and aromas. There’s nothing quite like the soothing embrace of a warm bowl of soup on a chilly evening, and this is where our recipe for Creamy Crockpot Tomato Pumpkin Soup shines. It captures the essence of the season, combining ripe, juicy tomatoes with velvety pumpkin puree to create a dish that is not only delicious but also deeply satisfying.

Creamy Crockpot Tomato Pumpkin Soup

Warm your soul this fall with our Creamy Crockpot Tomato Pumpkin Soup recipe! Combining the rich flavors of ripe tomatoes and velvety pumpkin puree, this easy, set-it-and-forget-it dish is perfect for cozy evenings. Learn how to achieve the ideal creamy texture and enhance your meal with delicious herbs and spices. Plus, discover serving suggestions that elevate your dining experience. Perfect for chilly nights or gathering with friends, this comforting soup celebrates the best of the season!
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Ingredients
  

2 cups canned crushed tomatoes

1 cup canned pure pumpkin puree

1 medium onion, finely diced

3 cloves garlic, minced

3 cups vegetable broth

1 cup heavy cream (or use coconut milk for a vegan alternative)

2 teaspoons dried basil

1 teaspoon dried oregano

1 teaspoon smoked paprika

1 teaspoon sugar (to balance acidity)

Salt and freshly ground black pepper to taste

1 tablespoon olive oil

Fresh basil leaves for garnish (optional)

Crusty bread for serving

Instructions
 

Sauté the Aromatics: In a medium skillet, heat the olive oil over medium heat. Add the finely diced onion and sauté for about 5 minutes, or until the onion becomes translucent. Then, stir in the minced garlic and cook for an additional 1-2 minutes, until the garlic is aromatic but not browned.

    Combine Ingredients: In your crockpot, combine the sautéed onion and garlic mixture with the canned crushed tomatoes, pumpkin puree, vegetable broth, dried basil, dried oregano, smoked paprika, sugar, and a pinch of salt and pepper. Stir everything together thoroughly to ensure the ingredients are well incorporated.

      Cook: Cover the crockpot with its lid and set it to cook on low for 6-8 hours, or on high for 3-4 hours. This slow cooking process allows the flavors to develop and intermingle beautifully.

        Add Cream: After the cooking time is complete, open the lid and stir in the heavy cream (or coconut milk) until thoroughly blended into the soup, creating a rich, creamy texture. For a smoother soup, you may choose to use an immersion blender, blending until you achieve your desired consistency.

          Final Seasoning: Taste the soup, and adjust the seasoning as necessary by adding more salt, pepper, or herbs to enhance the flavor according to your preference.

            Serve and Enjoy: Ladle the warm soup into bowls and garnish with fresh basil leaves if desired. Serve alongside slices of crusty bread for dipping, allowing you to savor every delicious bite of this comforting soup!

              Prep Time, Total Time, Servings: 15 minutes | 6-8 hours | 4-6 servings

                Presentation Tips: For an inviting presentation, swirl a dollop of cream on top of the soup and place a few basil leaves in the center before serving.