Easy Carrot Pumpkin Soup

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An autumnal carrot pumpkin soup that is packed with warm flavors. The perfect mix of textures and flavors for a cozy evening on the couch.

This fragrant carrot pumpkin soup is nourishing and comforting and has a beautiful silky texture. For us, the perfect fall soup that’s best enjoyed on a chili night cuddled in a blanket in front of the television.

And if you need another idea, check out the Creamy Sweet Potato and Pumpkin Soup.

Why should you make pumpkin carrot soup this fall?

• Seasonal: This is a wonderfully seasonal recipe that uses seasonal ingredients and is comforting and full of warm flavors.

• Budget-friendly: Cooking seasonally also means that the product is not expensive.

• Few ingredients: Only two main ingredients, stock or broth, and some spices.

• Quick: It only takes about 40 minutes to get dinner on the table; you’ll be even faster if you use Hokkaido, which doesn’t need to be peeled.

• Healthy: The pumpkin carrot soup is full of nutrients, high in fiber, full of good carbs, and gluten-free. The beta-carotin contained in the pumpkin and carrots boosts the immune system.

Recipe ingredients

Pumpkin:

• I always use Hokkaido (red Kuri squash) or butternut squash; they have the best flavor. Hokkaido doesn’t have to be peeled either, so that’s a great thing too. Anything else you might use (including butternut squash) must be peeled.
• You can use other pumpkin sorts, but ensure they are flavorful, for instance, sugar pumpkins.
• Don’t use Halloween pumpkins; they are tasteless and should only be used for decoration.

• Carrots: You can cube or slice them.

• Vegetable broth: Use a good-quality product. Check how salty it is and adjust the salt you need accordingly.
  • Chicken stock can be used instead.

• Spices: All warming spices like ginger, coriander, cumin, nutmeg, and chili. You will also need soy sauce and a bit of lemon juice to lift the flavor.

How to make carrot and pumpkin soup?

• Prepare vegetables: Cut the pumpkin into cubes (1) and the carrots into slightly smaller cubes or slices (2). Peel and chop the onion (3), garlic, and ginger, and keep them separated (4).

• Saute: Melt the butter in a large pot. Cook the chopped onion until translucent (5), then add garlic, ginger, cumin, coriander, nutmeg, pepper flakes, salt, and pepper, and stir for 30 seconds.
  • Add vegetables and saute for 2-3 minutes, stirring frequently (6).

• Cook: Add stock, bring to a boil, and simmer, covered, for 15-20 minutes or until soft.
• Blend the soup with an immersion blender (7).
• Add coconut milk, soy sauce, and one tablespoon of lemon juice. Stir well and reheat the soup.
• Adjust the taste with more lemon juice, salt, and pepper (8).

• Roast the pepitas in a dry pan for 2-3 minutes. Shake the pan frequently (9). Transfer them to a plate until ready to serve.

Expert Tips

Chop the carrots into smaller cubes than the pumpkin so that both veggies are cooked simultaneously.

An immersion blender is recommended to blend carrot and pumpkin soup or other hot liquids.

You can blend the soup in a blender but take caution; the steam from the hot liquid will create too much pressure, which might cause the lid to pop off, which can cause severe burns and damage.

To blend the soup in a blender, you must follow a few steps:

• Let the soup cool for about 5 minutes.
• Blend in batches; the blender should only be half full.
• Place a folded kitchen towel on the lid and hold it in place with your hand.
• Increase the speed gradually. Transfer the creamy soup to another pot or serving bowl and repeat with the next batch.

Recipe FAQ

How to serve?

Serve immediately or reheat the carrot pumpkin soup.

Main dish:

• We always have it crusty bread, for instance, this Soda Bread without Buttermilk. French baguette, sourdough, or dinner rolls are all great options.
• To make it a complete meal, serve a salad on the side.

Starter: The soup also makes a great starter; it’s an excellent soup for Thanksgiving or Christmas dinner.

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