Pumpkin Tomato Soup with Crispy Sage Butter
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This pumpkin tomato soup is one of my fall favorites. It’s cozy, creamy, and full of flavor from sage, thyme, and a hint of half-and-half. The canned pumpkin gives it a rich texture, while the crispy sage butter on top makes it feel extra special. It’s simple to make but tastes like something you’d order at a cozy little café.
After years of testing cozy fall soups, this pumpkin tomato soup has become one I return to every year. It’s smooth, rich, and perfectly balanced — the earthiness of canned pumpkin mingles with the brightness of tomatoes, creating a flavor that’s both comforting and unexpected. I start by sautéing onion and garlic until sweet and fragrant, then add sage and thyme for a warm, savory note that makes the whole kitchen smell incredible. A little half and half gives it a luxurious creaminess without feeling heavy.
What truly makes this soup shine is the crispy sage butter on top. Those golden, fragrant leaves and that drizzle of nutty butter add a restaurant-worthy finish that’s so easy to do at home. I’ve served this to guests, packed it in lunches, and even frozen it for later — it always tastes like autumn in a bowl. If you’re looking for a simple, deeply satisfying soup that celebrates fall flavors, this is the one to make.
Store, reheat, and freeze
Store: Any leftover tomato pumpkin soup can be stored in a covered container in your fridge for up to 4 days.
Reheat: I like to reheat leftovers in a pot over medium heat, adding a splash of broth or water to loosen it. A microwave also works well.
Freeze: This soup freezes well. Once it’s cooled to room temperature, transfer it to a freezer-safe container and freeze for up to 3 months.
Pumpkin Tomato Soup with Crispy Sage Butter
Ingredients
- 1 tablespoon butter
- 1 medium onion (chopped)
- 3 cloves garlic
- ¼ cup chopped sage
- 2 tablespoons fresh thyme leaves
- 1 teaspoon EACH: salt and pepper (extra)
- 28 ounce can tomatoes (diced or whole)
- 15 ounce can pumpkin puree
- 3 cup chicken broth
- 1 cup half and half
- 1-3 teaspoons sugar (optional – see notes)
- Crispy sage butter + croutons (to serve)
Crispy Sage Butter
- 2 tablespoons butter
- 12 medium sage leaves
Instructions
- Melt the butter in a large pot over medium heat. Add the onion and cook until it's transparent, about 5 minutes. Add the garlic, sage, thyme, salt, and pepper and cook for 1 minute.1 tablespoon butter, 1 medium onion, 3 cloves garlic, ¼ cup chopped sage, 2 tablespoons fresh thyme leaves, 1 teaspoon EACH: salt and pepper
- Transfer the cooked onion and garlic to a blender (see notes) then add the tomatoes and pumpkin puree. Blend on high speed until smooth.28 ounce can tomatoes, 15 ounce can pumpkin puree
- Pour the puree back into the pot and then use a little of the broth to clean the blender, pouring it into the soup pot. Add the remaining broth, and bring the soup to a boil. Reduce the heat and simmer, uncovered, for 15 minutes, stirring occasionally.3 cup chicken broth
- While the soup is cooking, make the crispy sage butter. Melt the butter in a frying pan over medium heat. When it starts to foam, add the sage leaves and cook for 1 minute. Flip them over and cook for an additional 2 minutes, until they are crispy. Remove the pot from the heat.2 tablespoons butter, 12 medium sage leaves
- Add the cream to the pot, then taste and add the sugar and more salt if you'd like. Serve with a few crispy sage leaves, a drizzle of the sage butter, and some croutons.1 cup half and half, Crispy sage butter + croutons, 1-3 teaspoons sugar
Notes
Nutrition
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