This pumpkin carrot soup is super creamy, flavorful, and delicious. It's quick to make with very simple ingredients and is just perfect for a cozy dinner at home!
Soup and stew season is one of my favorite times of the year! Nothing beats a warming soup that is packed with nourishing and delicious ingredients on a cold day.
This pumpkin carrot soup is one of my favorites to make during fall! It is made with delicious Hokkaido pumpkin, carrots, and flavorful aromatics such as ginger and garlic. Plus, it's very easy to prepare, making it perfect for a weeknight dinner.
Pumpkin Carrot Soup Ingredients
To make this pumpkin carrot soup, you'll need the following ingredients:
- Pumpkin: I recommend using Hokkaido pumpkin for this soup as it is very easy to prepare for cooking. It's also really tasty and packed with nutrients. If you want to use another type of pumpkin, feel free to use something you like.
- Carrots: You'll also need regular carrots.
- Vegetable broth: For the soup base, you'll need your favorite vegetable broth. Be sure to not use plain water, as the soup needs the extra flavor from a delicious vegetable broth.
- Aromatics: This pumpkin carrot soup tastes amazing thanks to the aromatics that are used. You'll need yellow onion, garlic, and ginger.
- Seasonings: This soup doesn't use a lot of seasonings. You'll only need ground nutmeg, salt, and pepper.
- Toppings (optional): Most creamy soups taste even better when you add delicious toppings. For this soup, I love to use pumpkin seeds, pumpkin seed oil, fresh parsley, and red pepper flakes.
How to make pumpkin carrot soup
Sauté the aromatics. First, preheat some olive oil in a pot over medium heat. Add the aromatics and sauté until fragrant.
Sauté the vegetables. Next, add the cubed pumpkin and sliced carrots. Sauté for 5 minutes.
Add the liquid and simmer. Now add the vegetable broth, salt, and pepper. Cover the pot and let everything simmer for 20-25 minutes until the carrot and pumpkin has softened.
Blend and season. When the vegetables are soft, blend everything with an immersion blender until creamy. Season with ground nutmeg, salt, and pepper. Then stir until combined.
Serve. Prepare toppings of your choice. Garnish, serve, and enjoy!
Tips & Notes
- Be sure to not skip any ingredients. As this soup uses only a few ingredients, it may turn out bland if you omit some. So make sure that you use all aromatics and seasonings as specified in the recipe box.
- Cut the vegetables into medium-sized to small chunks. When the pumpkin and carrot pieces are too big, they take a lot longer to cook. So be sure to chop them into medium-sized pieces.
- Adjust the amount of liquid to your taste. This soup is somewhere between thin and thick. So if you prefer thin soups or very thick soups, you may want to adjust the amount of liquid you use. You can do so while cooking.
- If you want some extra flavor, feel free to roast the vegetables with some olive oil in your oven instead of simply cooking them in boiling water. I love to just cook everything in a pot, but you can definitely use this recipe to make roasted pumpkin carrot soup.
- Use dried herbs for additional flavor. If you love dried herbs such as dried thyme or dried rosemary, feel free to add them to this soup. I love the soup as is, but you can use extra herbs if you want.
- Add red pepper flakes for some extra heat and flavor. I always add red pepper flakes to pumpkin soup as I love the additional spiciness with mild soups. It's a great way to make this pumpkin carrot soup extra delicious!
- Make this soup creamy by adding coconut milk. It's really a matter of your own preferences. I sometimes add some coconut milk, but it's not necessary and only recommended if you prefer creamy soups.
How to serve this pumpkin carrot soup
- Serve some delicious rustic bread with the soup. The most delicious way to enjoy soups is by dipping fresh bread into it. It also makes your meal more satiating and filling.
- Garnish the soup with toppings of your choice. You don't necessarily need toppings, but I'd highly recommend using them! They add texture and flavor to the soup. I recommend using pumpkin seeds, pumpkin seed oil, fresh parsley, and red pepper flakes.
Frequently Asked Questions
I recommend using Hokkaido pumpkin. They are very easy to prepare as you don't have to peel them. Plus, they aren't big in size which makes shopping and chopping them easier. I also love their flavor. But if you prefer another type of pumpkin, feel free to use it to make this soup!
Sure! If your blender has a soup setting, you can just place all the ingredients in the blender to let it cook and blend the soup. If your blender doesn't have a soup setting, let everything cook in a pot before adding the ingredients to the blender. Just make sure to stir in the ground nutmeg after cooking everything.
It probably isn't thick because you've used too much liquid. The pumpkin carrot soup in this recipe is right in between thick and thin, which I find is the perfect consistency for soup.
If you stick to the recipe, the soup shouldn't turn out bland. It will be mild, yet flavorful and delicious. Most of the time, pumpkin soup can taste bland when no aromatics are used. It's really important to use onion (be sure to use one large or two smaller onions), garlic, and ginger. Plus, you'll need a delicious vegetable broth and other seasonings to make pumpkin soup taste great.
You can store leftovers in an airtight container in your refrigerator for 3-5 days. Another option is freezing them for 3-4 months. It's a great way to prepare some healthy meals in advance!
More simple and warming soups and stews
If you are looking for more soups and stews that you can make this fall and winter, I highly recommend checking out the following recipes. They are super simple and delicious!
- Turkey Chili
- German Potato Soup
- German Sausage Lentil Soup
- Sweet Potato Butternut Squash Soup
- White Bean and Kale Soup
Pumpkin Carrot Soup
- 1 Immersion blender
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion diced
- 1 large garlic clove minced
- 1 tablespoon minced ginger
- 1 pound carrots peeled and sliced
- 1 pound Hokkaido pumpkin (peeled) and cubed
- 3 cups vegetable broth
- salt and pepper to taste
- ¼ teaspoon ground nutmeg
- toppings (optional but recommended) parsley, pumpkin seeds, pumpkin seed oil, red pepper flakes
- First, preheat some olive oil in a large pot over medium heat. Then add the aromatics and sauté until the onion turns translucent.2 tablespoons extra virgin olive oil, 1 large yellow onion, 1 large garlic clove, 1 tablespoon minced ginger
- Next, add the carrots and pumpkin to the pot. Sauté for 5 minutes.1 pound carrots, 1 pound Hokkaido pumpkin
- Now add the vegetable broth, salt, and pepper. Cover the pot and let everything simmer for 20-25 minutes until the pumpkin and carrot chunks have softened.3 cups vegetable broth, salt and pepper
- Blend all ingredients until creamy. Add the ground nutmeg and season with more salt and pepper to taste. Stir until combined.¼ teaspoon ground nutmeg
- Serve the soup and garnish with toppings of your choice. Enjoy!toppings (optional but recommended)