My Easy Pumpkin Tomato Soup Is the Perfect Fall Pantry Meal

Cook the onions and seasonings: In a heavy-bottomed stock pot or Dutch oven, heat the olive oil over medium heat. Add the onions, garlic, oregano, and a pinch of salt. Cook, stirring occasionally, until the mixture is light golden brown, 6 to 8 minutes. Stir in the tomato paste and cook, stirring constantly to ensure it does not burn, until darkened, 2 to 3 minutes.

Add the broth, tomatoes, and pumpkin: Stir in 4 cups of the vegetable broth, the tomatoes, and the pumpkin purée. Increase the heat to high and bring the mixture to a boil, using a potato masher or spoon to break up the tomatoes a bit. Once boiling, reduce the heat to medium-low, cover with a lid, and simmer for 15 minutes.

Purée the soup: Take the soup off the heat and carefully purée the mixture until smooth using an immersion blender. For an even smoother texture, pass the blended soup through a fine-mesh strainer. Or, for a more rustic, chunky texture, you can skip blending. I love eating it chunky, but my family doesn't, so I save a small portion in a bowl for myself before puréeing the rest of the soup for them.

Add the cream and season: If you like your soup thinner, add up to 1 more cup of vegetable broth or water and reheat the soup on the stovetop until warmed through. My family prefers this soup thicker, so we find that 4 cups of broth is perfect. Add the cream, salt, and pepper. Taste and adjust the seasoning if needed. Serve with a sprinkle of parsley, if using, and a drizzle of olive oil over each bowl.