Nothing better to have in the fall season than this Simple Pumpkin Carrot Soup. A true comfort food that is made in less than 20 minutes!
This Pumpkin Soup is creamy, delicious, and a very easy one-pot recipe perfect for those colder days of the year. If you like a tropical flavor, try the coconut pumpkin soup.
It is very popular during the fall season, just like the pumpkin frosted loaf cake and pumpkin flavor flan.
It is one of those easy recipes where you just chop and dump everything in a pot over the stovetop. Blend and enjoy. You can enjoy this soup by itself. But I love to dunk a piece of sweet bread in it just like in my potato soup or broccoli soup.
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Why This Recipe Works
- Use pumpkin, butternut squash, and even canned pumpkin puree. All of them will work great in this recipe.
- You can easily make this recipe vegetarian or vegan by swapping ingredients.
Recipe Ingredients
- Oil- I used 1 tablespoon of vegetable oil, just enough to saute the vegetables.
- Pumpkin & carrots- I used 1 pound of carrots and half of the pumpkin. I used Kent/Jap pumpkin because it is my favorite.
- Aromatics- I used 1 yellow onion and 4 garlic cloves. These are essential to any soup because they add a lot of flavor.
- Chicken stock- I used chicken stock, but feel free to use chicken bouillon and just follow the instructions to make the quantity of stock needed. You can use vegetable stock or any type of bouillon you like.
- Seasonings- A little bit of salt and black pepper is all you need. But if you want more, you may add it at the end. If you like to make this recipe spicy, you can also add some chili flakes, about ½ teaspoon.
- Heavy Cream- I used heavy cream to help thicken the soup and make it creamier. You can use coconut cream to thicken the broth, and it will also add a hint of coconut. It is also good as a vegetarian/vegan-friendly option.
How to Make A Pumpkin Soup
- Step 1: The first step is to rinse and chop all your vegetables. The smaller you cut the vegetables, the faster they will cook.
- Step 2: Sauté your onion and garlic to release their flavors. This is the secret to adding more flavor to the soup!
- Step 3: Add your seasonings, stock, and cook for 8 minutes until the pumpkin is tender.
- Step 4: Blend your soup with a hand blender. You can also use a regular blender, you just have to be careful not to get burned. Add the heavy cream and cook for at least 5 more minutes. You can cook more to reduce the liquid amount and get a thicker consistency.
Recipe Tips
- A nice variation to make this recipe even better is to add a touch of sweetness. You can substitute ½ cup of stock for maple syrup, and it is absolutely delicious!
- Make a big batch and store it! Keep it in your fridge for no more than 5 days and freeze it for up to 3 months.
Frequently Asked Questions
To thicken a little more, what I like to do is simmer for 10 more minutes. For a faster method, combine 1 teaspoon of cornstarch with 2 tablespoons of water, add it in, and stir. Remember that you don’t want to thicken it too much because soup naturally gets thicker as it cools down.
More Delicious Soup Recipes
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Simple Pumpkin Carrot Soup
Ingredients
- 1 tablespoon oil
- 2 pounds pumpkin
- 1 pound carrots
- 1 onion
- 4 cloves garlic peeled
- 3 cups chicken stock
- 1 cup heavy cream
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- First, peel your pumpkin and carrots. Cut your pumpkin into about 1 inch thick cubes. For your carrots, you will want to cut them to about ¼ of an inch thick. Roughly chop your garlic and onion into smaller pieces.
- In a large pan over high heat add your oil, onions and garlic. Cook for about 2 minutes and stir occasionally. Add the pumpkin and carrots to the pan and mix. Add all your salt, pepper and stock. Mix it well. Cover with a lid and cook for about 8 minutes or until your pumpkin is tender.
- Now with the aid of a stick blender, you want to completely puree the vegetables. Add the heavy cream and cook for another 5 minutes so it can thicken. Serve and enjoy.
Recipe Notes
- Oil- You can substitute regular oil for bacon fat or lard.
- Pumpkin- You can use fresh or canned pumpkin.
- Stock- To make this a vegan or a more vegetarian friendly soup, just change the chicken stock for vegetable.
Nutrition
*The nutrition information is automatically calculated, so this is only an approximation.
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