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    Home » Recipes » All Recipes

    Pumpkin Carrot Soup

    by Stephenie Published: Sep 15, 2022 · Modified: Sep 17, 2024 . Leave a Comment. As an Amazon Associate, I earn from qualifying purchases.

    Jump to Recipe Pin Recipe

    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!

    a hand dipping some bread into a bowl of pumpkin carrot soup.

    This Pumpkin Soup is creamy, delicious, and a very easy one-pot recipe perfect for those colder days of the year.

    It is very popular during the fall season just like the pumpkin frosted loaf cake and pumpkin flavor flan.

    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.

    Jump to:
    • Why This Recipe Works
    • Recipe Ingredients
    • How to Make A Pumpkin Soup
    • Recipe Tips
    • Frequently Asked Question
    • More Delicious Soup Recipes
    • Simple Pumpkin Carrot Soup

    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

    all ingredients needed to make a simple pumpkin carrot soup.
    • Oil- I used 1 tablespoon of vegetable oil, just enough to sautee the vegetables.
    • Pumpkin & carrots- I used 1 pound of carrots and half of the pumpkin. I used Kent/Jap pumpkin because 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, add about ½ teaspoons.
    • 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


    3 carrots being cut into small cylinders on a wood cutting board.
    • Step 1: The first step is to rinse and chop all your vegetables. The smaller you cut the vegetables the faster they will cook. 
    onions being sauteed in a black pan.
    • Step 2: Saute your onion and garlic to release their flavors. This is the secret to adding more flavor to the soup!
    a black pot with pumpkin, carrots, onion, and stock cooking.
    • Step 3: Add your seasonings, stock, and cook for 8 minutes until the pumpkin is tender.
    a hand blender puree chicken stock, cooked pumpkin, and carrots.
    • 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.
    a big bowl of pumpkin carrot soup with pumpkin seeds on one side.

    Frequently Asked Question

    How to thicken soup?

    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 in 2 tablespoons of water, add it in, and stir. Remember that you don’t want to thicken it too much because soup naturally gets ticker as it cools down.

    More Delicious Soup Recipes

    • Asopao de Camarones (Shrimp Soup)
    • a white plate of potato soup with whole potatoes and parsley on the side.
      Creamy Potato Soup
    • Puerto Rican Sancocho

    💬 Do you have any questions or comments on this Pumpkin Carrot Soup? Leave your questions or comments below and I’ll reply as soon as I can!

    If you rather watch how to make a recipe you can follow us on YouTube and our Facebook Page. Or keep up with us on Instagram and Pinterest.

    Simple Pumpkin Carrot Soup

    Delicious creamy and smooth is this Pumpkin Carrot Soup. Made with only a few ingredients and under 30 minutes.
    By: Stephenie
    5 from 2 votes
    Print Pin Recipe Save Saved!
    Prep :5 minutes mins
    Cook :15 minutes mins
    Time :20 minutes mins
    servings :4

    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
    Prevent your screen from going dark

    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

    Substitutions:
    • Oil- You can substitute regular oil for bacon fat, lard, or achiote oil.
    • Pumpkin- You can use chicken or vegetable bouillon.
    • Stock- This is an essential component of a dish but you can use any kind of sofrito you can find. From recaito to red sofrito.
    • Cream- If you have banana leaves cover your rice with it in the last 20 minutes. This gives the rice a very unique flavor.
    Storing- You can store any leftovers in the fridge for up to 5 days and freeze for 3 months.

    Nutrition

    Calories: 419kcal | Carbohydrates: 37g | Protein: 10g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 73mg | Sodium: 937mg | Potassium: 1435mg | Fiber: 5g | Sugar: 17g | Vitamin A: 39134IU | Vitamin C: 31mg | Calcium: 143mg | Iron: 3mg
    Course :Soup
    Cuisine :American
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    5 from 2 votes (2 ratings without comment)

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    Hi! Welcome

    I'm Stephenie the creator and cook behind Food Metamorphosis. Here you'll find flavorful and easy-to-follow recipes.

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